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Quinoa rosemary salad
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Ingredients | |
3/4 cup | uncooked quinoa to equal 2 & 1/3 cups cooked quinoa |
2 | bell peppers, your choice of color, diced |
1 (14.5 oz) can | corn, drained |
4 | green onions, diced |
juice of 1/2 | lemon |
1 tsp | honey |
2 tbsp | canola oil |
2 tbsp | wine vinegar |
2 tbsp | fresh chopped rosemary |
1/2 tsp | dried coriander |
Instructions
Cook the quinoa as directed on the package, until all the water is absorbed and the quinoa is fluffy. Quinoa triples after its cooked, so 3/4 cup uncooked quinoa will yield about 2 & 1/3 cups cooked quinoa.
Once the quinoa is cooked, put it in the refrigerator to cool.
Diced the peppers and green onions. Drain the corn.
In a large bowl, combine the quinoa, peppers, corn, green onions, lemon juice, honey, oil, vinegar, rosemary and coriander. The salad can be served cold or warm.
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