Quinoa Salad with Sugar Snap Pea & Arugula Pesto
This salad fresh, delicious and gluten free! This one's for you Ana, thanks for requesting it! xo
2 C Quinoa
3 C Chicken or Vegetable Stock
Bring to a boil, turn heat to low and cover for 15 minutes. Let cool.
1 15 ounce can Black Beans, Drained
1 15 ounce can Corn, Drained, can also use 1 1/2 c fresh corn
1 15 ounce can Black Olives, Drained
1 Red Bell Pepper, chopped
1 Small Can Diced Green Chilies, Drained
2 C Cherry Tomatoes, Quartered
1 Bunch Scallions, Sliced thinly
1 C Cilantro, Roughly chopped
1 C Sugar Snap Pea & Arugula Pesto, more if desired
When quinoa is cool, place in a large bowl and add all ingredients except the pesto. Toss to combine well. Add pesto, taste for seasoning, add more pesto if needed. Serve!
2 C Quinoa
3 C Chicken or Vegetable Stock
Bring to a boil, turn heat to low and cover for 15 minutes. Let cool.
1 15 ounce can Black Beans, Drained
1 15 ounce can Corn, Drained, can also use 1 1/2 c fresh corn
1 15 ounce can Black Olives, Drained
1 Red Bell Pepper, chopped
1 Small Can Diced Green Chilies, Drained
2 C Cherry Tomatoes, Quartered
1 Bunch Scallions, Sliced thinly
1 C Cilantro, Roughly chopped
1 C Sugar Snap Pea & Arugula Pesto, more if desired
When quinoa is cool, place in a large bowl and add all ingredients except the pesto. Toss to combine well. Add pesto, taste for seasoning, add more pesto if needed. Serve!
Deb provided all the food for a weekend retreat I attended recently, and everything was amazing! So tasty, fresh, and healthy. Thanks for posting this recipe - I'm looking forward to trying it.
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