Ingredients
| 3 |
cups water |
| 1 |
cup quinoa |
| 1/2 |
cup millet |
| 10 |
oz canned corn |
| 16 |
oz canned black beans |
| 1/4 |
cup raw hazelnuts, chopped |
| 1/4 |
cup roasted pecans, chopped |
| 1/2 |
cup flat leaf parsley, chopped |
| 1/2 |
cup fresh basil, chopped |
| 1 |
oz fresh mint, chopped |
| 1/2 |
cup cilantro, chopped |
| 1 |
cup fresh spinach, chopped |
| 1/3 |
cup olive oil |
| 1 |
tbsp sugar |
| 47 |
g (1 lemon), squeezed |
| 1 |
tbsp lime juice |
| 1/4 |
tsp garlic powder |
| 1/4 |
tsp onion powder |
| 1/8 |
tsp white pepper |
| 1/8 |
tsp black pepper |
| 1/4 |
tsp salt |
| 1/2 |
tsp cumin |
| 1/4 |
tsp chili powder |
Directions
- Cook Quinoa and millet in water.
- Make marinade of last 11 ingredients.
- Let quinoa mixture cool.
- Coat in marinade and add all other ingredients.
- Let flavors blend.
Categories
Beans, Citrus, Herbs, Nuts, First Course, Main Dish, Salads, Chill, Marinade, Quick, Vegetarian, Gluten-Free
|
