Ingredients
6 cups cooked quinoa
2 cups red bell peppers, small dice
2 cups yellow bell peppers, small dice
1 cup anaheim or poblano peppers, small dice
1 cup radishes, sliced thin
1.5 cups orange peppers, diced
1 cup scallions, bias cut
1/2 cup minced cilantro
Dressing
1 1/2 cup blended oil
1/2 cup fresh lime juice
2 tablespoons ground coriander
2 tablespoons agave nectar
2 tablespoons salt
Method:
1. Combine all ingredients and toss with the dressing. Adjust flavor with salt & Pepper
2. Place the salad on a large showcase platter and garnish roasted Anaheim chili and lemon leaves.
