“Fresh and healthy quinoa salad.”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat canola oil in saucpan over medium heat. Cook onions garlic, bell peppers, squash and asparagus about 5 minutes. Pour in water, salt and pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender. Refrigerate until cold.
  2. Stir in the tomatoes, and sauted veggie mix. drizzle olive oil and grind a pinch of fresh salt and pepper.

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