Quinoa Salad A LA MARISOL

Contributors Name: Marisol Ramos-Cummings
Contributors Comments: Quinoa (pronounced \’keen-wa\’ is a whole grain (more acuratley a seed) that for thousands of years has been a staple food in the Andes Region of South America. This SUPER FOOD is widely available today. It is easy and tremendously nutritious.
Ingredients: 1 cup of Quinoa cooked in 2 cups liquid according to package instructions (I either season the water with a crushed garlic, salt and pepper or veggie stock but chicken stock will do as well) allow it to come to room temperature when done. It should be dry like rice. 1 8oz can of corn rinsed and drained 1 8oz can of chick peas rinsed and drained 1 8oz can of beets drained and patted dry (these need to be diced and some people may prefer to only use the small can) 1/2 red onion diced 4oz of crumbled Feta Cheese a buch of fresh cilantro leaves removed from stems (a mix of any fresh herbs like parsley and basil would work nicely too)
Directions: 1. whisk 3tbs of olive oil with 3 tbs of lemon juice and another minced garlic clove, salt and pepper as a dressing and combine all ingredients in a large bowl to toss. I love to serve this at room temperature but it is great made ahead and refrigerated overnight. For a big party this recipe will easily double. Enjoy!!
Cooking Time: Oven Temperature: Serves:
10 minute prep and 10 minutes to cook. N/A yields about 8 1/2 cup servings