Sunday, September 15, 2013

Mobile post....recipe

I made a quinoa salad tonight.

Cook one cup of quinoa per package instructions. Use water instead of broth and reduce by about1/4 cup. I usually add a pinch of salt. When done, spread on a plate and put in fridge to cool.

Chop up 1 cup of assorted veggies. I used carrots, celery, vidalia onion, red/orange/yellow bell peppers, and some deseeded cucumber.

When the quinoa is cool, toss in a bowl with the veggies. I used about 2 TBSP of Hendricksons original sweet vinegar dressing. It was delicious. And you can change the veggies and the dressing to suit your tastes. I also tossed in some chopped grilled chicken but it was better without it.

Sorry about the shadow in the pic.

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