Delicious and filling!
Southwest Quinoa Salad
Inspiration here
- 1/2 c uncooked quinoa
- 1.5 T red wine vinegar
- 1 T olive oil
- 1 scallion (cleaned, ends removed and diced)
- 1/4 c diced red bell pepper
- 1/2 c kidney beans (rinsed and drained)
- 1/4 c corn
- 1 t paprika
- 1 t cumin
- 1/4 t dried thyme
- Salt and pepper to taste
Cook quinoa according to package instructions, then fluff with fork. Add vinegar and olive oil. Cool for 15 minutes. Add remaining ingredients. Mix well and serve cold.