½c
quinoa, red, white or multi-colored
1c
water
4
mini peppers, slice-chopped
½
lg. onion, slice-chopped
salt
and pepper
Cook
quinoa in water until absorbed. Cover and let stand 20 minutes.
Meanwhile, in a medium glass bowl combine vegetables with a
vinaigrette dressing.
Season with salt and lots of red and black
pepper for a spicy flavor. Add quinoa and toss. Let chill an hour
or so to blend flavors and marinate vegetables well. Serve over
chopped lettuce with crumbled feta cheese on top. . .Lin
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