Fiesta Quinoa Salad
1 c. quinoa
2 c. water
1/2 c. fresh corn (cooked) or frozen corn (defrosted)
1/2 c. cucumber, diced
1/3 c. celery, chopped
1/4 c. black olives, diced (or use black beans)
1/2 c. artichoke hearts, chopped
1/3 c. green onions, chopped
1/2 c. mild salsa or (1/3 c. chopped tomato, 1/4 c. diced onion, 1/3 c. fresh cilantro)
Dressing:
1/2 tsp. salt
3 T. olive oil
1/3 c. white wine vinegar
1. Boil 2 c. water. Rinse quinoa in strainer thoroughly (not in a colander! Holes are too big!) Place quinoa in boiling water, cover and simmer for 20 mins or until grain is fluffed and water is absorbed. Cool.
2. Toss cooled quinoa with remaining vegetables. Mix vinegar, oil, and salt together. Toss lightly with salad. Refrigerate an hour before serving. Lasts 5 days in the fridge.
SOURCE: unknown
