Quinoa Salad with Fruits and Veggies
By KitchenAid
Images
Serves
Makes 3-4 Servings
Ingredients
- 2 cups water
- ½ cup quinoa, rinsed
- ½ red bell pepper, seeded and halved
- ½ green bell pepper, seeded and halved
- ½ yellow bell pepper, seeded and halved
- 1 small onion, peeled and halved
- 3 red cherry tomatoes
- 3 yellow cherry tomatoes
- 3 radishes, trimmed
- ½ grapefruit, peeled, sectioned and diced
- ¼ pound pumpkin, peeled, steamed and diced
- 2 tablespoons olive oil
- ½ lemon, juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon sugar
Procedure
Bring water to a boil in a saucepan over medium-high heat. Add
quinoa, reduce heat and simmer for 15 to 20 minutes or until
tender. Drain well and chill.
Attach slicing disc to KitchenAid® 7-Cup Food Processor. Slice red pepper, green pepper, yellow pepper, onion, red tomatoes, yellow tomatoes and radishes. Transfer sliced vegetables to a large serving bowl. Add cooked quinoa, grapefruit and pumpkin. Toss well to mix.
Exchange slicing disc for multipurpose blade. Add olive oil, lemon juice, salt, pepper and sugar to work bowl. Process on low to blend well. Pour dressing over quinoa mixture and toss to mix. Refrigerate for 30 minutes before serving.
Attach slicing disc to KitchenAid® 7-Cup Food Processor. Slice red pepper, green pepper, yellow pepper, onion, red tomatoes, yellow tomatoes and radishes. Transfer sliced vegetables to a large serving bowl. Add cooked quinoa, grapefruit and pumpkin. Toss well to mix.
Exchange slicing disc for multipurpose blade. Add olive oil, lemon juice, salt, pepper and sugar to work bowl. Process on low to blend well. Pour dressing over quinoa mixture and toss to mix. Refrigerate for 30 minutes before serving.
Quinoa Salad with Fruits and Veggies
By KitchenAid
Serves
Makes 3-4 Servings
Ingredients
- 2 cups water
- ½ cup quinoa, rinsed
- ½ red bell pepper, seeded and halved
- ½ green bell pepper, seeded and halved
- ½ yellow bell pepper, seeded and halved
- 1 small onion, peeled and halved
- 3 red cherry tomatoes
- 3 yellow cherry tomatoes
- 3 radishes, trimmed
- ½ grapefruit, peeled, sectioned and diced
- ¼ pound pumpkin, peeled, steamed and diced
- 2 tablespoons olive oil
- ½ lemon, juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon sugar
Procedure
Bring water to a boil in a saucepan over medium-high heat. Add
quinoa, reduce heat and simmer for 15 to 20 minutes or until
tender. Drain well and chill.
Attach slicing disc to KitchenAid® 7-Cup Food Processor. Slice red pepper, green pepper, yellow pepper, onion, red tomatoes, yellow tomatoes and radishes. Transfer sliced vegetables to a large serving bowl. Add cooked quinoa, grapefruit and pumpkin. Toss well to mix.
Exchange slicing disc for multipurpose blade. Add olive oil, lemon juice, salt, pepper and sugar to work bowl. Process on low to blend well. Pour dressing over quinoa mixture and toss to mix. Refrigerate for 30 minutes before serving.
Attach slicing disc to KitchenAid® 7-Cup Food Processor. Slice red pepper, green pepper, yellow pepper, onion, red tomatoes, yellow tomatoes and radishes. Transfer sliced vegetables to a large serving bowl. Add cooked quinoa, grapefruit and pumpkin. Toss well to mix.
Exchange slicing disc for multipurpose blade. Add olive oil, lemon juice, salt, pepper and sugar to work bowl. Process on low to blend well. Pour dressing over quinoa mixture and toss to mix. Refrigerate for 30 minutes before serving.