Recipe: Red & Green Quinoa Salad

Serves 4-6.


4 cups cooked quinoa, cooled (1 1/2 cups dry; see back for quinoa cooking directions)
1 bag frozen corn, thawed
1 medium red bell pepper, seeded and diced
3 scallions, thinly sliced (including green parts)
1/4 cup chopped fresh cilantro
1 medium head red-leaf lettuce, leaves separated, washed, and dried
1/4 cup pumpkin seeds, toasted
Drew’s All Natural Garlic Italian Dressing


Place cooled quinoa, corn, red pepper, scallions, and cilantro in a large bowl. Add 1/2 cup dressing; mix to combine.

Place large lettuce leaves onto individual plates and mound quinoa mixture in center of each. Sprinkle pumpkin seeds over salad. Serve immediately or hold for a little while at room temperature (to enhance the flavors) with additional dressing, if desired.


ALWAYS RINSE QUINOA BEFORE COOKING IT—otherwise it will taste bitter. To rinse, add quinoa to a large bowl of water, swirl it around with your hand or a spoon, allowing the grains to rub against one another. Pour the water out and repeat until the water is free of cloudiness, then pour the quinoa into a sieve and allow it to drain.

Bring one part quinoa and two parts water to a boil, reduce heat and simmer on low for about 15 minutes. Let stand a few minutes and fluff with a fork.