An Old Fave- Quinoa Salad

Cold or warm, this one's a winner.

Cook up about 2 cups of quinoa (I do it in the rice cooker). Cook it just as you would rice- at a 3:1 water to grain ratio (so 6 cups of water, two cups of quinoa).

While it is cooking, start chopping some veg!
This is another one of those 'whatever you've got' recipes.

My favorites:
black beans
broccoli
tomatoes, seeded and chopped
cucumber, seeded and chopped
mushrooms
red/purple onion
frozen or fresh corn kernels
chopped flat leaf or baby spinach
red peppers
yellow peppers
chopped or shredded carrots
sliced black olives
artichoke hearts

Chop everything pretty finely and place in a large bowl or tupperware (with a lid is good but not mandatory). Add the cooked, warm quinoa to the bowl and mix well. Add 1/2 to 1 whole bottle of Kraft Roasted Red Pepper Italian Dressing. (Or your favorite Italian type dressing. I have also done this with olive oil, balsamic, white vinegar, agave, garlic powder and sea salt.)
Mix everything together and let sit for at least 10 minutes. Serve warm or cold.
Cover and refrigerate leftovers.


I like this one better cold after it's had at least an hour to soak. SOOOO good!!