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Mexican Quinoa Salad 1 1/2 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar salt and freshly ground black pepper, to taste Salad: 1 cup dry quinoa, rinsed well through a fine strainer/sieve 1 cup halved cherry tomatoes 3/4 to 1 cup fresh corn (sliced off the cob, raw) 1/4 cup finely chopped cilantro lime wedges salt and freshly ground black pepper, to taste

Mexican Quinoa Salad. 8 servings - 420 calories each. 15.7g protein 52.2g carbs 18.2g total fat

Mexican Quinoa Bowl... Healthy, quick, & tasty. I used chicken broth & added light sour cream.

Mexican Quinoa - made this tonight... much better than the other one I tried!

Quinoa salad with peas, favas, feta mint and lemon

This Spring Quinoa Salad has quinoa tossed with peas, fresh herbs, feta, bacon, and almonds, plus a homemade Honey Lemon Vinaigrette.

sweet potato quinoa salad 4/5 stars -made plenty for 1 week's lunch -did not add avacado -could change up veggies next time

quinoa salad with radishes, walnuts, edamame and green onions...also instructions on how to cook quinoa so it's not mushy!

So good. Used "Near East Roasted Red Pepper and Basil Quinoa/Rice Blend" and then there's no need for a dressing. And add some avocado!