Zesty Cilantro Quinoa Salad

While at work on Friday I picked up the newest Vegetarian times, June 2011. On page 55 there is a 28-day eat green challenge. This peaked my interest, while I'm not entirely sure I'm ready to go a full 28 days without meat, I do want to explore more vegetarian and vegan dishes. So, for dinner tonight...

Zesty Cilantro Quinoa Salad adapted from recipe found on Raleys.com

Ingredients:

• 1 (5.6-oz.) package Cuzco (seeds of Change)


• 1 (15-oz.) can Eden Organic Kidney Beans, drained and rinsed


• 1 cup Eden Organic Whole Kernel Corn (from an 15.25-oz. can)


• 1/2 cup coarsely chopped cilantro


• 1/4 cup Annie's Naturals Roasted Red Pepper Vinaigrette


• 1 large grape tomatoes


• 1 small serrano pepper, stem and seeds removed, finely chopped

Directions:

• Prepare quinoa according to package directions on box


• Fluff with a fork, then let cool slightly.


• Stir in remaining ingredients


• Toss lightly to coat all ingredients with dressing.


• Cover and refrigerate for at least 1 hour.

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