INGREDIENTS;
3 C cooked quinoa
¼ C slivered red onion
1 C green beans, blanched
1 C grape tomatoes, halved
¼ C minced parsley
3 minced scallions
BASIL VINAIGRETTE:
½ C corn oil
¼ c white wine vinegar
1 t each salt and coarse ground black pepper
2 cloves garlic, minced
3 t minced parsley
3 t minced basil
METHOD: Whisk together the ingredients for the vinaigrette and set aside. Cook the quinoa as you would pasta, taking care not to overcook. When tender, drain well and spread out on a rimmed baking sheet. Cool completely. Combine all other salad ingredients. Add with vinaigrette and adjust salt and pepper.
