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DeAnna Lee




Quinoa Veggie Salad ROCKS! Here's the recipe!

The first time I had a quinoa salad was last spring at the Valley Medical Center's Glow Day for Women.  It was made greek style with feta, and I was instantly in love.  

Now, I'm taking a turn at making my own quinoa salad.  What I love about this ingredient is that you can give it any flavor profile!  Feelin' like Mexican food?  Use chili powder, cumin, and a little low fat cheese with fresh lime juice and cilantro.  Or go Italian with oregano, fresh basil, and a little lemon juice.  Oh the ways you can dress quinoa up is endless!  

The best part about quinoa....it's gluten free! 



Quinoa Veggie Salad

1 cup quinoa
2 cups vegetable or chicken stock (or you can use water) 
(THEN I JUST CLEANED OUT MY FRIDGE) 
1 yellow bell pepper 
2 celery stalks 
1/2 red onion 
1/2 jalapeno 
1 cucumber seeded and diced 
1 handful cilantro
1 fresh lime squeezed for juice
2 tbsp. olive oil 
1 tbsp. red wine/ or white vinegar  (whatever you have will work) 
salt and pepper

Put quinoa in a sauce pan with liquid and bring to boil.  Then, turn down to a simmer and let it cook for 15-20 minutes.  

Chop all ingredients and add to  bowl.  Add the quinoa.  Mix together!  It's delicious hot AND cold!  Enjoy y'all!






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01/20/2013 12:27PM
Quinoa Veggie Salad ROCKS! Here's the recipe!
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