Cabo Diablo Quinoa Salad

June 25, 2013

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

1 1/2 cup blended oil
1/2 cup fresh lime juice
2 tablespoons ground coriander
2 tablespoons agave nectar
2 tablespoons salt


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.

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