Print
Cinco de Mayo Vegetable Quinoa
Quick and easy- this healthy quinoa salad can be made ahead, adding the vegetables before serving.
Servings 8
Author Mary Papoulias-Platis
-
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
-
Prepare the quinoa according to the package directions.
-
Heat oil in a large skillet over high heat. Add onion and next 5 ingredients (through squash) cook, stirring occasionally, 5 minutes.
-
In a bowl, combine quinoa and vegetable mixture, stir in salt and black pepper to taste. Serve.
Quinoa can be made ahead of time and refrigerated. I add a little extra virgin olive oil to keep the grains from sticking.