Ingredients : 1½ cups quinoa 3 cups of water 1 can black beans 1 cup fresh corn kernels, cut from cobs (or frozen or QUINOA SALAD submitted by Trina Tomita, Komoka Pharmasave
FAYE’S AMBROSIA SALAD submitted by Sue Cates
Ingredients: 1 cup grapes (red or green or mixed, cut or whole) 1 cup coloured or white marshmallows 1 cup pineapples chucks (well drained tidbits) 1 cup mandarin oranges (well drained sections cut up) 1 cup sour cream 1 cup coconut (shredded, sweetened) 1 cup maraschino cherries (red or green or mixed, cut in half)
canned if not available) 1 red or orange pepper ½ red onion 1 bunch of cilantros 1 jalapeno pepper
Instructions : Mix everything in a large bowl. Serves ten, usually with a main course.
Dressing Ingredients : 1/3 cup of olive oil 1/3 cup of red wine vinegar Zest and juice of 2 limes ¾ tsp salt 1½ tsp ground cumin Fresh ground pepper to taste
Dressing Instructions: Whisk olive oil, red wine vinegar, lime juice, lime zest, cumin, salt and pepper together in a small bowl. Instructions: Rinse quinoa well in cold water. Bring quinoa and water to a boil in a covered pot. Turn down to low, keep the lid on the pot and simmer for 15 to 20 minutes until all water is absorbed. Remove from the heat and cool. Dice the vegetables and add them to a large bowl. Rinse the black beans and drain before adding to the large bowl. Add the quinoa to the large bowl of vegetables and pour the dressing over quinoa mixture. Mix gently. Season with salt and black pepper. Serve immediately or chill salad in the refrigerator.
Tip! Should be eaten in one or two days.
TIP: Quinoa is high in fiber and a great protein source that provides all nine essential amino acids. This salad is packed with fresh vegetables and the quinoa and black beans provide fiber and protein. The dressing is so simple to make and tastes delicious.
KKD VILLAGER HOLIDAY COOBOOK – 9 – DECEMBER 2024
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