Spanish Quinoa Salad

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By Chef Billy Parisi

Serving Size: 6

  • 4 cup cooked red quinoa
  • 15 oz strained and rinsed canned pinto beans
  • 15 oz strained and rinsed canned black beans
  • 2 small diced stalks of celery
  • 1 small diced red bell pepper, seeds removed
  • 1 small diced yellow bell pepper, seeds removed
  • 4 thinly sliced green onions
  • ½ cup chopped fresh cilantro
  • 3 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • 3 Tbsp honey
  • 1 ½ tsp ground cumin
  • juice of half a lemon
  • juice of half a lime
  • kosher salt to taste
  • fresh cracked black pepper to taste
  1. Once the quinoa is cooked, immediately chill. Once the quinoa is cool add it to a large bowl with all of the ingredient and mix thoroughly. Chill before serving.

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