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Quinoa Salsa Salad


• 2 cups Suzie’s Indian Quinoa
• 15 ounces Field Day organic Garbanzo Beans
• 1 organic cucumber diced
• 1 yellow squash diced, blanched for 1 minute
• 6 ounces Meditteranean Organic  Kalamata olives
• 2 cups Drew’s All Natural Organic Salsa  (mild, medium, or hot)
• 3 tbsp Spectrum Organic Red Wine Vinegar

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Place the quinoa and water in a medium saucepan, cover and bring to a boil. Reduce the flame and simmer for 20 minutes. Remove from the pan and place in a large mixing bowl. Fluff to cool. When cool add the cucumber, summer squash, olives and garbanzo beans.

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To prepare the salsa, mix all the ingredients together.  Pour the salsa over the quinoa and vegetables. Toss to  mix thoroughly. Serve room temperature or chilled.

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