Quinoa-vegetable salad from Cooking Light Magazine, May 2009 (page 126) by Jackie Mills

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Broiled salmon with peppercorn-lime rub

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aeader on November 27, 2020

    Made this along with the broiled salmon with peppercorn lime rub. Left out the zucchini and just used a whole red pepper. I added the pepper after about 12 mins and kept it at the lowest possible simmer to avoid it sticking to the pan. Stirred every few minutes after adding the pepper. Squeezed lime juice over it on the plate which brought the flavor together with the salmon (which also gets lime juice squeezed over it). DH liked it quite a bit (shocking as he never eats quinoa), he suggested adding a little sauteed onion next time and I agree.

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