Quinoa Salad
6 1/2 Tbsp. oil
4 Tbsp. vinegar
1 1/2 tsp. minced garlic
2 tsp. dried mint
3/4 tsp. Dijon mustard
1 tsp. black pepper
2 c. quinoa
3/4 c. frozen peas
Kernels from 2 ears corn
1/4 tsp. salt
1 1/2-2 seeded minced jalapenos
2 bunches chopped cilantro
4 med. tomatoes, seeded, diced
Mix first 2. Stir in next 4. Rinse quinoa and add peas, corn and 2 qt. water. Boil 10-15 min. Add salt. Drain. Cool. Add jalapenos, 2/3 of cilantro and half of tomatoes to dressing. Toss with cooled quinoa. Adjust salt. Serve garnished with remaining cilantro and tomato.
Source: El Pollo, New York City
_._,_._,_
6 1/2 Tbsp. oil
4 Tbsp. vinegar
1 1/2 tsp. minced garlic
2 tsp. dried mint
3/4 tsp. Dijon mustard
1 tsp. black pepper
2 c. quinoa
3/4 c. frozen peas
Kernels from 2 ears corn
1/4 tsp. salt
1 1/2-2 seeded minced jalapenos
2 bunches chopped cilantro
4 med. tomatoes, seeded, diced
Mix first 2. Stir in next 4. Rinse quinoa and add peas, corn and 2 qt. water. Boil 10-15 min. Add salt. Drain. Cool. Add jalapenos, 2/3 of cilantro and half of tomatoes to dressing. Toss with cooled quinoa. Adjust salt. Serve garnished with remaining cilantro and tomato.
Source: El Pollo, New York City
_._,_._,_
