Quinoa Salad with Corn and Red Pepper

[Guest guest]

Quinoa Salad with Corn and Red Pepper

 

1/3 cup olive oil

2 tbls. wine vinegar

3 tbls. chopped fresh basil

1 tbl. mustard powder

1 clove garlic, pressed

salt and pepper to taste

3 cups cooked quinoa

1 1/2 cups cooked corn or thawed frozen

2 red bell peppers, diced

2 bunches watercress, trimmed and torn

4 green onions, thinly sliced

 

Whisk oil, vinegar, basil, mustard and garlic in a large bowl to blend.

season with salt and pepper.

Add the quinoa, coen and peppers. Lightly toss to combine.

Arrange watercress on a large platter. Mound the salad in the centerof the

plate.

Garnish with green onions.

 

This is good for lunch the next day. It packed up well.

 

 

 

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