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Quinoa Four-Bean Salad - Hot or Cold Recipe

   
 

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     Quinoa Four-Bean Salad - Hot or Cold

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6-8
Wine/Beverage
Recommendations
  Sauvignon Blanc

Ingredients
2 cups Not-Chick'n broth or vegetable stock
2 cups fresh diced roma tomatoes or 1 - 14.5 oz. can of diced tomatoes
1 tsp. Italian seasoning
1 1/2 cups soaked/rinsed quinoa
3 cups of canned four-bean salad
1/4 tsp. garlic powder
1/4 tsp. salt
 

Instructions
In a large saucepan, mix broth, diced tomatoes and Italian seasoning. Bring to a boil.
Stir in quinoa, reduce heat to low, cover pan, and cook for 15 minutes.
Remove from heat and let sit for five minutes. Fluff with a fork.
Gently stir in the four-bean salad, garlic, and salt. Heat on low for 3-4 minutes, stirring occasionally, until heated through.
Serving Suggestions
You can serve this immediately with a nice spring mix salad or leftovers can be served cold as a quinoa/bean salad.


Originally Submitted
8/5/2012





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