Wednesday, June 1, 2011

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

Zesty Cilantro Quinoa Salad1


  • 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


  • 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.

Zesty Cilantro Quinoa Salad3

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  1. This looks amazing. Thanks for linking up to Friday Potluck.

  2. I keep gravitating back to this - I love all things cilantro and this just looks tastier and tastier each time. :)


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