Submitted content courtesy of Family Features
Servings: 12
Quinoa
2 cups (12 ounces) quinoa
2 cups vegetable stock
2 cups water
Lemon pepper dressing
1/2 cup white wine vinegar
1/2 cup lemon juice
2 tablespoons olive oil
1 clove garlic
1 1/2 tablespoons honey
1 1/2 teaspoons lemon peel, grated
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
Salad
4 cups California grapes
2 cups Chinese pea pods, cut in 1-inch pieces
2 cups canned small white beans, drained
1 cup diced celery
1/4 cup minced cilantro
1/4 cup Anaheim peppers, chopped
12 lettuce leaves
Rinse and drain quinoa. In large saucepan, combine with broth and water. Bring to boil, reduce heat, cover and simmer 10-15 minutes. Drain any remaining liquid.
To prepare dressing, combine vinegar, lemon juice, oil, garlic, honey, lemon peel, salt and pepper; mix well. Add 1/2 cup of dressing to quinoa; mix well and cool.
Add grapes, pea pods, white beans, celery, cilantro and peppers to quinoa and mix well.
Refrigerate until ready to serve. Serve on lettuce leaves.
