Spanish Quinoa Salad

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.

For full post, visit Chef Billy Parisi.

Read Full Story

Sign up for the Best Bites by AOL newsletter to get the most delicious recipes and hottest food trends delivered straight to your inbox every day.

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.