Texas Quinoa Salad

By atxvegn

A fresh and fabulous salad inspired by Texas chef Paula Disbrowe.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can red beans, drained and rinsed
• 1 cup salsa verde
• salt & pepper
• half of a medium cucumber, sliced thinly
• half of a small red onion, sliced thinly
• 1 red bell pepper, sliced thinly
• 1 yellow bell pepper, sliced thinly
• 3 green onions, sliced thinly
• cilantro
• half of a lime

Details

Servings 6
Adapted from eatnvegn.blogspot.com

Preparation

Step 1

Dry roast the quinoa in a sauce pan. Add the broth and bring to a boil. Reduce heat, cover, and simmer 15 minutes or until all liquid is absorbed. Set aside to cool. When cool, add the salsa and beans.

Spread onto a large platter and garnish with all the veggies. Finish with cilantro and a good squeeze of the lime.