Recipes, Salad

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


  1. Prepare quinoa according to package directions on box
  2. Fluff with a fork, then let cool slightly.
  3. Stir in remaining ingredients
  4. Toss lightly to coat all ingredients with dressing.
  5. Cover and refrigerate for at least 1 hour.

Zesty Cilantro Quinoa Salad3

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