Quinoa Salad





Culinary Tools:

  • Chef’s Knife
  • 1-quart Mixing Bowl
  • Junior Steamer/Colander
  • 1½ quart Saucepan with Cover
  • 3-quart Mixing Bowl

Kitchen Charm Salad Dressing Ingredients:

  • ½ cup red onion, minced
  • 1 tablespoon cilantro, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup lime juice, freshly squeezed
  • 1 tablespoon honey
  • 1 tablespoon olive oil

Quinoa Salad Ingredients:

  • ½ cup roasted red peppers, chopped (jarred)
    1 cup cilantro, chopped
  • 1 cup uncooked quinoa
    1 (15-ounce) can white beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
    1½ cups green peas
  • Salt and black pepper to taste

Kitchen Charm Salad Dressing:

  1. With the Chef’s Knife, mince red onion and cilantro.
  2. In the 1-quart Mixing Bowl, add red onion, salt, black pepper and lime juice; mix well. Add cilantro, honey and olive oil. Mix and set aside in the refrigerator.

Quinoa Salad:

  1. With the Chef’s Knife, chop red peppers and cilantro.
  2. In the Junior Steamer/Colander, rinse quinoa under cold running water and drain. Repeat the same step with white beans and kidney beans.
  3. In the 1½ quart Saucepan, add quinoa and 1¾ cups water. Cover and leave the Redy-cook valve open. Cook at medium heat. When the valve whistles (in about 6 minutes), reduce temperature to low and close the valve. Simmer until tender and liquid is absorbed (about 15 minutes).
  4. Uncover and let cool. Mix cooled quinoa, white beans, kidney beans, red peppers, green peas and cilantro in the 3-quart Mixing Bowl. Add Kitchen Charm Dressing and toss well. Adjust salt and pepper if needed.
  5. Serve chilled or at room temperature.