Chef Tom Fraker
Confetti Quinoa Salad
Category
Salad
Servings
2 - 4 servings
Prep Time
10 minutes
Cook Time
25-30 minutes
Author:
Chef Tom Fraker
Ingredients
-
1 (8 ounces) package Quinoa
-
2 tablespoons Extra Virgin Olive Oil
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1/2 cup Organic Green Bell Pepper, diced
-
1/2 cup Organic Red Bell Pepper, diced
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1/2 cup Organic Yellow Bell Pepper, diced
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Melissa's Spice Grinders Garden Herb with Sea Salt
-
Organic Grinders Rainbow Peppercorn
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1 cup Peeled & Steamed Garbanzo Beans, rinsed and patted dry
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1 (8 ounces) bottle of your favorite Chipotle Dressing
Directions
Prepare quinoa as directed on the package and let cool to room temperature. In sauté pan, heat the olive oil over high heat.
Quickly sauté the bell peppers stirring constantly, just until they are well coated with the oil and heated through.
Remove from pan and let cool. In a large bowl, gently combine the quinoa, bell peppers, salt, pepper, garbanzo beans and chipotle marinade until well incorporated.
Serve immediately or chill in the refrigerator.
Recipe Note
You can adjust the spiciness of this recipe by adding more or less of the chipotle marinade.
Filed in:
Bell Pepper,
Confetti Quinoa Salad,
Garbanzo Beans,
Melissa's Spice Grinders,
Organic Bell Peppers,
Organic Red Quinoa,
Peeled and Steamed Garbanzo Beans,
Quinoa,
Salad
