INGREDIENTS:
8 Cups of cooked tri-colored quinoa (made from 2 cups of dry quinoa, cooled)
1-15oz. can salt-free kidney beans (or 1.5 cups cooked beans, cooled)
1-15oz. can salt-free black beans (or 1.5 cups cooked beans, cooled)
3 medium sized ripe peaches, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 bunch cilantro, chopped
4 Persian cucumbers or English cucumbers, diced
1-10oz. bag of frozen corn, thawed
1 small red onion, chopped
8 limes, zest & juice, or more to taste
PREPARATION:
Cook the quinoa using your preferred cooking method and place in a large bowl to cool. Chop up the peaches, bell peppers, cucumber, onion, and cilantro and add remaining ingredients to the quinoa bowl. Add the zest and juice of the lime to everything and toss gently. Refrigerate before serving.
CHEF’S NOTE:
You can buy quinoa already cooked in the freezer section in most stores and even in aseptic packages.
