Quinoa Vegetable salad – the recipe

26 Apr

Somehow the recipe got lost in yesterday’s post, so here it is again:

(*Here’s a picture of plain cooked quinoa)


2 cups quinoa (golden or red)

3/4 cups cooked garbanzo beans

1/2 cup diced bell pepper, any color (red or orange are sweeter)

1 cup sweet potatoes cut into small cubes and roasted

1/2 cup diced onion

1TB ground cumin

2 tsp ground cinnamon

Salt and pepper to taste

Olive oil for sautéing peppers and onions

Optional: toasted seeds and raisins


Cook 1 part quinoa to 2 parts water in a covered pot on low heat for about 20 minutes or until all water is absorbed. In the meantime, cut the vegetables. Take quinoa off the burner when it’s ready. Leave covered until everything is complete. Saute the onions and peppers in a frying pan. Combine all ingredients in a mixing bowl. *the flavor gets better with time, so make enough to eat immediately, and enough to refrigerate until tomorrow.


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