Spanish Quinoa Salad
By Chef Billy Parisi
Serving Size: 6
Ingredients:
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
Directions:
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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