Mayol’s Quinoa – Southwest & Asian Fusion Style

Courtesy of The Chefanies

INGREDIENTS


Yellow, Orange, Red Bell Peppers
1 can Organic Black Beans

1 cup Quinoa

Red Onion

Cucumber

Scallions

Vinaigrette

(These amounts are estimates as I usually make dressings/vinaigrettes by taste.  Feel free to adjust to your liking)


1/4 cup Soy Sauce


2 Tbs White Wine Vinegar


Dash of Sriracha


Dash of Fish Sauce (optional)


Olive Oil

DIRECTIONS


Cook Quinoa and set aside. You will be serving the salad at room temp so let it cool before you add other ingredients.

Chop vegetables and add to the quinoa.

Drain and rinse black beans and add them.

Whisk together the soy sauce, vinegar, olive oil, sriracha, salt & pepper and Fish Sauce.

Toss with Quinoa Salad and serve. Yum!