Vegetable Bounty Quinoa Salad

Looking for an quick, healthy and delicious quinoa recipe? This quinoa salad is so tasty it is down-right addictive, and it"s very easy to make. We"ve our new Bob"s Red Mill Organic Tricolor Quinoa, but it would work well with white quinoa, too. You could easily adjust the recipe to make this salad vegan and gluten free - just substitute a gluten free tamari or soy sauce for the fish sauce. For more great quinoa recipes, visit http://www.bobsredmill.com/recipes.

Vegetable Bounty Quinoa Salad
Recipe Created by: Naomi Pomeroy from Beast

Prep Time: 20 minutes
Cook Time: 12 minues
Yield: 8 sides or 4 main servings

Salad
2 cups Bob"s Red Mill Tri-Color Quinoa, cooked and cooled (368g)
2 cups cooked Kidney Beans (488g)
1 ½ cups diced fresh Tomato (amount 2 medium/260g)
1 ½ cups diced Cucumber (about 1 medium/260g)
¾ cup diced fresh Red Bell Pepper (about 1 small/135g)
1 large Avocado, diced (260g)
½ cup minced Green Onion (35g)
½ cup chopped fresh Mint leaves (10g)
½ cup chopped Cilantro (10g)

Vinaigrette
1 Tbsp Apple Cider Vinegar
2 Tbsp Sugar
½ cup Lime Juice
¼ cup Extra Virgin Olive Oil
1 Tbsp Fish Sauce or Light Soy Sauce
1 ¾ tsp Toasted Dark Sesame Oil
1 ½ tsp Salt
2 pinches ground Black Pepper


Step 1
To make the vinaigrette, warm the vinegar with the sugar just until the sugar melts. Whisk in the remaining vinaigrette ingredients.

Step 2
Combine quinoa, beans, vegetables, herbs and dressing and mix well.

Step 3
Serve chilled or at room temperature.

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