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Salad
American
2 - 4 servings
10 minutes
30 minutes
1 (8 ounces) package quinoa
2 tablespoons extra virgin olive oil
1/2 cup organic green bell pepper, diced
1/2 cup organic red bell pepper, diced
1/2 cup organic yellow bell pepper, diced
Melissa's Spice Grinders Garden Herb with Sea Salt
Melissa's Spice Grinders Rainbow Peppercorn
1 cup Peeled & Steamed Garbanzo Beans, rinsed and patted dry
1 (8 ounces) bottle of your favorite chipotle dressing
Prepare quinoa as directed on the package and let cool to room temperature. In sauté pan, heat the olive oil over high heat.
Quickly sauté the bell peppers stirring constantly, just until they are well coated with the oil and heated through.
Remove from pan and let cool. In a large bowl, gently combine the quinoa, bell peppers, salt, pepper, garbanzo beans and chipotle marinade until well incorporated.
Serve immediately or chill in the refrigerator.
You can adjust the spiciness of this recipe by adding more or less of the chipotle marinade.
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