Chef Tom Fraker

Confetti Quinoa Salad II

Name: Confetti Quinoa Salad II
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 1 (8 ounce) package quinoa; 1 tablespoon fresh turmeric, minced; 2 tablespoons extra virgin olive oil; 1/2 cup organic green bell pepper, diced; 1/2 cup organic red bell pepper, diced; 1/2 cup organic yellow bell pepper, diced; Melissa's Spice Grinders, Garden Herb with Sea Salt to taste; 1 package of Steamed Red Kidney Beans; 1 (8 ounces) bottle of your favorite Italian marinade/dressing

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Servings

2 - 4 servings

Prep Time

10 minutes

Cook Time

30 minutes

Author:

Chef Tom Fraker

Ingredients

1 (8 ounce) package quinoa
1 tablespoon fresh turmeric, minced
2 tablespoons extra virgin olive oil
1/2 cup organic green bell pepper, diced
1/2 cup organic red bell pepper, diced
1/2 cup organic yellow bell pepper, diced
Melissa's Spice Grinders, Garden Herb with Sea Salt to taste
1 package of Steamed Red Kidney Beans
1 (8 ounces) bottle of your favorite Italian marinade/dressing

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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, kidney beans and marinade until well incorporated.
Serve immediately or chill in the refrigerator.

Confetti Quinoa Salad II