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Quinoa salad

updated

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Ingredients for 1 servings:

  • 50 g Quinoa Trio
  • 100 g chickpeas from the can
  • 100 g cocktail tomatoes
  • 50 g pointed peppers
  • 50 g kidney beans
  • 1 tbsp olive oil
  • 50 ml white wine vinegar
  • 20 ml soy sauce
  • salt and pepper
  • Herbs

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 35 minutes

vegetarian

Cook the quinoa according to the package instructions. Chop the vegetables. Drain and rinse the chickpeas and kidney beans. While the quinoa is still warm, mix it with the vegetables and the remaining ingredients. It’s best to let it marinate overnight in the refrigerator. Tip: This is a great recipe to prepare ahead of time when guests are coming.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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