Gluten Free-zer Friday – Quinoa Confetti Salad

by angelaskitchen on April 22, 2011

I would love to have you join me!

To join me for Gluten Free-zer Friday, please add your link to a gluten free freezer- friendly recipe below.  I can’t wait to see what everyone comes up with!

 

Gluten Free Dairy Free Quinoa Confetti Salad
 
Author:
Recipe type: gluten free, dairy free, grains & legumes, salad
Serves: 8
Ingredients
  • 2 cups cooked, cooled quinoa
  • 1 cup frozen sweet corn
  • 1 cup canned black beans, drained and rinsed
  • ½ red pepper, diced sauted and cooled (or use roasted peppers)
  • 1 bunch scallions, thinly sliced
  • 2 T dried cilantro or parsley
  • Dressing:
  • 3 T white wine vinegar
  • 1 tbsp olive oil
  • ½ tsp cumin
Instructions
  1. Combine quinoa with sweet corn, black beans, red pepper, scallions and parsley.
  2. Whisk vinegar, oil and cumin together until blended. Pour over quinoa salad and stir well to combine. Put in freezer bag, remove as much air as possible, seal.
  3. To serve: Thaw. Chill until ready to serve. Stir and serve.

 

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This post is linking up to Freezer Food Friday on What A Crock!

{ 2 comments… read them below or add one }

Heather Brandt June 30, 2011 at 4:53 pm

At which point in the recipe, do you add the cumin? I was doing this recipe as part of OAMM menu & checked here & I’m still confused.

Reply

angelaskitchen June 30, 2011 at 6:18 pm

Yikes! I was Ms. Typo on this one! You add the cumin to the oil and vinegar mixture and whisk. I have corrected the recipe. Thanks for catching that! 🙂

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