Vegetable Bounty Quinoa Salad

Tri color Quinoa by Bob’s Red Mill had this delightful salad recipe on the back of their package.  It sounded interesting enough to try.  I am finding quinoa to be something that I need to acquire a taste for.  I am not there yet, but this did have some good flavors that made it interesting.  The dressing has an Asian taste to it.  I substituted honey for sugar and increased the honey a little to give the  dressing more sweetness.  Here is my adaptation:

Vegetable Bounty Quinoa Salad

adapted from Bob’s Red Mill Tri-Color Quinoa Package

Serves 6

Dressing:

• 1 Tbsp apple cider vinegar
• 3-4 Tbsp honey
• 1/2 cup lime juice
• 1/4 cup extra virgin olive oil
• 1 Tbsp fish sauce (or soy sauce)
• 1 1/2 tsp toasted dark sesame oil
• 1 1/2 tsp salt
• 2 pinches black pepper

Salad:

• 2 – 3 cups cooked and cooled quinoa
• 1 (14 oz) can white beans (or kidney beans etc)
• 1 1/2 cups diced tomatoes
• 1 1/2 cups diced seeded cucumber
• 1/2 red bell pepper, seeded and diced
• 1 large avocado, diced
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh cilantro

Instructions:

Prepare the quinoa according to package directions and cool.

Prepare the dressing, coming the dressing ingredients in a bowl and whisk to combine.  Adjust the honey to your personal preference.

Combine the salad ingredients and pour the dressing over the salad.  Serve cold or at room temperature.

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