3/4 cup uncooked quinoa to equal 2 & 1/3 cups cooked quinoa
2 bell peppers, your choice of color, diced
1 (14.5 oz) can corn, drained
4 green onions, diced
juice of 1/2 lemon
1 tsp honey
2 tbsp canola oil
2 tbsp wine vinegar
2 tbsp fresh chopped rosemary
1/2 tsp dried coriander
Cook the quinoa as directed on the package, until all the water is absorbed and the quinoa is fluffy. Quinoa triples after its cooked, so 3/4 cup uncooked quinoa will yield about 2 & 1/3 cups cooked quinoa.
Once the quinoa is cooked, put it in the refrigerator to cool.
Diced the peppers and green onions. Drain the corn.
In a large bowl, combine the quinoa, peppers, corn, green onions, lemon juice, honey, oil, vinegar, rosemary and coriander. The salad can be served cold or warm.
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