“If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.” - by Laura Violet
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
- Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
- Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.
Nutrition
Amount Per Serving (8 total)
- Calories
- 239 cal
- 12%
- Fat
- 9.5 g
- 15%
- Carbs
- 32.9 g
- 11%
Based on a 2,000 calorie diet
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