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Composed Quinoa Salad Platter
Posted By Nava On November 16, 2010 @ 1:01 pm In Glorious Grains,Grain Salads,Main-Dish Salads,We Love Quinoa | 3 Comments
After the heavy eating of the Thanksgiving holiday, even for those of us of the plant-based persuasion, the watchword this week is light and easy. This composed two-part salad featuring quinoa and red beans is fancy enough to impress company, but simple enough to prepare for an everyday meal. You can use regular, red, or black quinoa, or a combination. Serve with some seasonal roasted veggies (squashes, brussels sprouts, roots, etc.) and/or a warming soup. Or keep it super simple and just serve with baked or microwaved sweet potatoes.
QUINOA-CORN SALAD: Bring 2 cups water to a boil in small, saucepan. Add quinoa and simmer gently, covered, for 15 minutes. Fluff with a fork, then let cool to room temperature. Transfer to a mixing bowl and combine with remaining ingredients.
BEAN SALAD: In a separate bowl, combine all ingredients and toss together.
To assemble: Transfer quinoa-corn salad onto the center of a large platter. Make a well in the center about 6 inches in diameter. Mound bean salad into it, and sprinkle with pumpkin seeds. Arrange olives and strips of bell pepper atop the ring of quinoa.
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 quinoa recipes: http://www.vegkitchen.com/category/recipes/glorious-grains/quinoa/
 main-dish salad recipes: http://www.vegkitchen.com/recipes/everyday-meals/main-dish-salads/vegan-salade-nicoise/
 grain salads: http://www.vegkitchen.com/category/recipes/glorious-grains/grain-salads/
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