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Quinoa Four-Bean Salad - Hot or Cold
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Salads - Soups - Sidedishes
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Vegetarian
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| Servings |
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6-8
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Wine/Beverage
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Sauvignon Blanc
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Ingredients |
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2 cups Not-Chick'n broth or vegetable stock
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2 cups fresh diced roma tomatoes or 1 - 14.5 oz. can of diced tomatoes
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1 tsp. Italian seasoning
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1 1/2 cups soaked/rinsed quinoa
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3 cups of canned four-bean salad
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1/4 tsp. garlic powder
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1/4 tsp. salt
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Instructions |
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In a large saucepan, mix broth, diced tomatoes and Italian seasoning. Bring to a boil.
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Stir in quinoa, reduce heat to low, cover pan, and cook for 15 minutes.
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Remove from heat and let sit for five minutes. Fluff with a fork.
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Gently stir in the four-bean salad, garlic, and salt. Heat on low for 3-4 minutes, stirring occasionally, until heated through.
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| Serving
Suggestions |
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You can serve this immediately with a nice spring mix salad or leftovers can be served cold as a quinoa/bean salad.
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Originally Submitted
8/5/2012
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0 Out of 5 from
0 reviews
You can add this Quinoa Four-Bean Salad - Hot or Cold recipe to your own private DesktopCookbook.
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