Description
If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.
Ingredients
- 4 cups water
- 1 cup white quinoa
- 1 cup red quinoa
- 1 ½ large red onions, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 teaspoon sea salt
- 12 grinds black pepper from a grinder
- ¼ cup olive oil
- 2 limes, juiced
- 2 tablespoons chopped fresh cilantro
Instructions
- Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat
- cover
- and simmer until water is absorbed
- 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
- Combine red onions
- red bell pepper
- yellow bell pepper
- sea salt
- and black pepper together in a bowl. Stir in white and red quinoa.
- Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend
- at least 4 hours.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 4 hrs 30 mins
Servings: 8