Ingredients
1 cup
quinoa (prepared according to package directions) 1
jar roasted peppers (diced, makes about 2 1/2 cups) 2 1⁄2 cups
diced snow peas 2
carrots (chopped) 4 tablespoons
fresh parsley (chopped) 4 tablespoons
chives (chopped) 1 tablespoon
balsamic vinegar 4 tablespoons
extra virgin olive oilYields:
Instructions
Whisk together olive oil and vinegar, and combine with the cooked quinoa, vegetables and fresh herbs. Chill or serve at room temperature. (Recipe #672)