RCI-VG.001.0237.001

Quinoa Salad

Name: Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Venezuelan
Ingredients: 6½ tablespoons canola oil; 4 tablespoons vinegar; 1½ teaspoons minced garlic; 2 teaspoons dried mint; ¾ teaspoon Dijon mustard; 1 teaspoon freshly ground black pepper; 2 cups quinoa; ¾ cup frozen peas; 2 unit ears corn (kernels removed from cob); ¼ teaspoon salt; 1½ to 2 unit jalapenos (finely diced (depending on strength) and seeded); 2 bunches fresh cilantro (chopped); 4 medium sized tomatoes (deseeded and diced)

thumb|300px|Quinoa Salad

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

canola oil
6½ tablespoons
vinegar
4 tablespoons
minced garlic
1½ teaspoons
dried mint
2 teaspoons
Dijon mustard
¾ teaspoon
freshly ground black pepper
1 teaspoon
quinoa
2 cups
frozen peas
¾ cup
ears corn
kernels removed from cob
2 unit
salt
¼ teaspoon
jalapenos
finely diced (depending on strength) and seeded
1½ to 2 unit
fresh cilantro
chopped
2 bunches
sized tomatoes
deseeded and diced
4 medium

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Quinoa Salad

Ingredients

Method

What Makes This Variant Distinct