Back To School with Bob's

BOB’S RED MILL E-BOOK | BACK TO SCHOOL SURVIVAL GUIDE Vegetable Bounty Quinoa Salad with Asian Vinaigrette MAKES: 4–6 SERVINGS PREP TIME: 15 MINUTES • COOK TIME: 20 MINUTES This refrigerator-friendly salad, created by Chef Naomi Pomeroy of Beast in Portland, Oregon, is filled with fresh vegetables and creamy kidney beans and accented by fresh herbs and a citrus vinaigrette. Pair with your favorite protein or enjoy as-is! Ingredients FOR THE QUINOA: 3 cups Water 2 pinches Salt 2 cups Bob’s Red Mill® Organic Quinoa Grain FOR THE VEGETABLES: ¾ cup diced fresh Red Pepper 1 ½ cups diced fresh Tomato 1 ½ cups diced Cucumber 1 large Avocado, diced ½ cup minced Green Onion, green parts only ½ cup fresh Mint Leaves ½ cup Cilantro Leaves 2 cups cooked Kidney Beans FOR THE VINAIGRETTE: ½ cup + 1 Tbsp Lime Juice (must be fresh squeezed) 1 Tbsp Apple Cider Vinegar 2 Tbsp Sugar or Honey 1 ½ tsp Salt 1 Tbsp Fish Sauce or Light Soy Sauce 1 ¾ tsp Toasted Dark Sesame Oil ¼ cup Extra Virgin Olive Oil 2 pinches Black Pepper Instructions 1. In a small saucepan with a tight fitting lid, bring 3 cups water and 2 pinches salt to the boil. When the water begins to boil, add the quinoa, stir and cover with lid. Turn heat to very low. 2. As the quinoa is cooking, prepare the vegetables, herbs and beans. 3. After 20 minutes the quinoa will be done. Uncover, and turn quinoa out into a very large mixing bowl to allow to cool to room temperature. 4. To make the vinaigrette: warm the vinegar with the sugar or honey (just until it melts, don’t allow it to boil). Whisk the rest of the ingredients together. 5. Toss everything together. Eat immediately or store in the refrigerator.