Chef Tom Fraker
Confetti Quinoa Salad II
Category
Salad
Servings
2 - 4 servings
Prep Time
10 minutes
Cook Time
25-30 minutes
Author:
Chef Tom Fraker
Ingredients
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1 (8 ounce) package Quinoa
-
1 tablespoon Fresh Turmeric, minced
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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
-
1/2 cup Organic Yellow Bell Pepper, diced
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Melissa's Spice Grinders, Garden Herb with Sea Salt to taste
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1 package of Steamed Red Kidney Beans
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1 (8 ounces) bottle of your favorite Italian Marinade/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, kidney beans and marinade until well incorporated.
Serve immediately or chill in the refrigerator.
Filed in:
Bell Pepper,
Confetti Quinoa Salad II,
Melissa's Spice Grinders,
Organic Bell Peppers,
Quinoa with Seasoning Packet,
Turmeric
