While I’m spending some time with the new baby, I’m sharing some of my older recipes that I developed for different companies over the years.
This recipe was developed for Pillsbury.com
Yield: Serves 4
Add 1 cup quinoa and 2 cups water to a small saucepan. Bring to boil and reduce to a simmer. Cover with a tightly fitting lid and simmer for 7 – 10 minutes, or until all the liquid has been absorbed. Quinoa is done when grains are translucent with opaque edges.
In a large bowl add Mexicorn, tomatoes, red onion, cilantro, lime juice and cumin. Add cooked quinoa. Mix well. Line each plate with 1 cup spring mix. Top with quinoa salad.