Quinoa & Bean Salad

Make a big batch on Sunday and eat all week! This recipe makes 12 cups. I stole it from a hotel chef and its yummy, filling and healthy. Use the best, freshest organic ingredients you can offered.
The quality of the vinegar DOES matter!


3 cups Quinoa, Cooked - Cooked , Plain
1/2 to 1 Roasted Peppers, Red Bell, Roasted in a dry hot non stick skillet til the blister
1/2 sweet Onion- Sweet, chopped fine
1 15 oz can organic Black Eyed Peas
1 15 oz organic White Beans
1 15 oz can organic small red beans
2 ears of fresh corn, husked, roasted in dry hot non stick skillet until brown in spots, cut off cob
3 Green onions chopped
Organic Extra Virgin Olive Oil, 3 tablespoon
Braggs - Organic Apple Cider Vinegar, 3 tbsp
Brown Sugar, 4 teaspoon
Cucumber - Peeled, raw, 1 cup, pared, chopped
Bunch of cilantro chopped
1 Tbls. Cumin
1 tsp. coriander
Several shakes Chiloula Mexican hot sauce (I like it hot, but just a few shakes gives nice flavor)
Fresh cracked black pepper
Fresh ground sea salt

Cook quinoa per package instructions. Roast pepper and corn (use large dry, non stick skillet - they will "pop" as they roast) chop when cool. Add beans and all veggies/cilanto to quinoa. Mix olive oil, vinegar, salt, pepper, cumin, Chiloula & brown sugar in a small bowl. Gently stir into quinoa mixture.

Chill and serve. Really good with chopped chicken or low fat turkey sausage or shrimp. You can also garnish with a litte feta cheese
Nutrition Total:
Per 1 cup Serving: Cal: 189 Carbs: 31 Fat: 5 Protien: 8 sodium: 216 Sugar: 4