Heres another recipe from our Cooking Heart to Heart event that we hosted last week with Fresh by Brookshires...Enjoy! Quinoa Salad To prepare Quinoa: Quinoa, Raw 5-3/4 Ounce - Weight Water 1-5/8 Cup Preparation Bring water to a boil. Add quinoa. Stir to combine. Return to a boil. Cover. Reduce heat, and simmer for 10 minutes or water is fully absorbed. Do not stir while cooking. Let quinoa sit for 5 minutes and fluff with a fork. Chill. To Prepare the Salad: Quinoa-Cooked , from above recipe Cucumbers, Fresh, Peeled & Seeded, Julienne 1/8 3-1/4 Ounce - Weight Onions-Red, Fresh, Diced small, 2-3/4 Ounce - Weight Red Bell Peppers, Roasted Julienne 5-3/4 Ounce—Weight Dill Weed, Fresh Chopped Fine 3-1/4 Ounce - Volume Garlic, Fresh Minced 3 / 8 Ounce - Weight Canola Olive Oil Blend 1-5/8 Ounce - Volume Apple Cider Vinegar 1-5/8 Ounce - Volume Brown Sugar, Light 1-7/8 Ounce - Weight Salt, Kosher 3/4 Teaspoon Pepper-Black, Ground 3/4 Teaspoon Preparation Prepare Plain Quinoa according to recipe. For Service: Combine all ingredients. Toss to evenly coat. Hold refrigerated at internal temperature of 40 degrees F. Or below for 1 hours prior to using to allow flavors to marry. Shelf Life: Use within 48 hours.
Posted on: Wed, 22 Jan 2014 02:00:01 +0000
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