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Cinco de Mayo Vegetable Quinoa

Quick and easy- this healthy quinoa salad can be made ahead, adding the vegetables before serving.
Course Main or Side Dish
Cuisine Mexican - from "The Great Pepper Cookbook"
Keyword dinner, quinoa, vegetables
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 1 8-ounce package quinoa
  • 2 tablespoons extra-virgin olive oil
  • 2 sweet onions, finely diced (about 1 cup)
  • 2 fresh banana wax chile peppers, stems and seeds removed, sliced into rounds
  • 1 fresh red bell pepper, stems and seeds removed, diced (about 1/2 cup)
  • 1/2 carrot, diced (about 1/4 cup)
  • 1/2 zucchini, diced (about 2/3 cup)
  • 1/2 yellow squash, diced (about 2/3 cup)( I substituted corn)
  • 2 garlic cloves, minced
  • salt
  • freshly ground pepper

Instructions

  1. Prepare the quinoa according to the package directions.
  2. Heat oil in a large skillet over high heat. Add onion and next 5 ingredients (through squash) cook, stirring occasionally, 5 minutes.
  3. In a bowl, combine quinoa and vegetable mixture, stir in salt and black pepper to taste. Serve.

Recipe Notes

Quinoa can be made ahead of time and refrigerated. I add a little extra virgin olive oil to keep the grains from sticking.