Quinoa salad with Mexican flavorings from Three Many Cooks by Pam Anderson

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Notes about this recipe

  • aeader on November 29, 2021

    Very flavorful, easy side dish. We both liked it very much and would definitely repeat. Left out the beans and cilantro and added extra corn (used thawed frozen corn). Decreased the salt to 3/4 tsp which was plenty. The only issue was too much water, I'd decrease to 1 1/4 c next time and/or simmer uncovered. Served with grilled steak with a southwest seasoning rub.

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