Find the recipe and more at:
https://everydaygoodthinking.ca/recipe/make-it-with-hamilton-beach-quinoa-picnic-salad/
Make it with Hamilton Beach: Quinoa Picnic Salad
| Servings |
| 6 |
|
|
Ingredients
- 1cup quinoa
- 1 cup low sodium vegetable broth
- 3 asparagus spears sliced into inch long pieces
- 1cup organic chickpeas, rinsed
- 2 green onions chopped
- 1/2cup cilantro, chopped
- 1 red pepper, chopped
- 3tablespoons goat’s feta
- 1 lenon, juice only
- 4tablespoons olive oil
Instructions
- Add quinoa and broth to rice cooker.
- Push whole grain button.
- While quinoa is cooking chop asparagus, green onions, red pepper and cilantro.
- When quinoa is 7 minutes from cooking cycle ending add asparagus into the steaming basket and add to the rice cooker.
- Once finished cooking, let quinoa cool. Add cooled quinoa, asparagus, green onions, red peppers, cilantro and goat’s feta to a medium bowl and stir.
- Drizzle olive oil and lemon over the salad and mix. Serve warm or chilled.