Quinoa Recipes

Quinoa Summer Salad - Alter Eco ©

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Quinoa Summer Salad

 

 

Visually and gastronomically pleasing, this salad will surely be the star of any potluck. Packed with fresh basil, onion, peppers and corn, it starts to resemble confetti more and more--- let the party begin!

Rainbow-Quinoa-Alter-Eco ©
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Ingredients

· 1 1/2 cups Alter Eco quinoa
· 1 teaspoon salt
· 2 cups fresh or frozen corn
· 1 cup tightly packed basil leaves, finely chopped
· 1/2 cup roasted red peppers
· 1/2 cup diced red onion
· 2 tablespoons olive oil
· 3 to 5 tablespoons fresh lemon juice (1 or 2 lemons)

Preparation

Rinse Quinoa thoroughly in cool water and drain.
In a medium saucepan combine quinoa, salt and 3 cups water. Bring to boil over high heat.
Cover, reduce heat to low and simmer for 5 minutes. Add corn, cover and cook until water is
absorbed. Let cool, then transfer mixture to large serving bowl. Toss well with fork, fluffing
quinoa. Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a
distinct lemony edge. Adjust seasons to taste.

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OUR Royal Rainbow Quinoa IS GROWN AND HARVESTED BY THE Anapqui Cooperative COOP IN Bolivia

ANAPQUI -- Alter Eco ©

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