The Winning Recipe:
why we chose it If you’ve never used quinoa, this is a great starter
recipe, as this bright salad could not be simpler to make. We
love how reader Ai Hiruma-Martinez packed flavor into the
otherwise basic dish by adding lemon juice and fresh basil.
Use OxiClean® to wipe away
the toughest messes.
For just pennies, you’ll
tile and grout.
2 cups cooked
and cooled quinoa
(¾ cup raw)
1 red onion,
In a large bowl, mix together the kidney beans, quinoa, onion and basil. In a small
bowl, whisk together the lemon juice and ½ cup extra-virgin olive oil; season with salt
and pepper. Pour the dressing over the quinoa salad and toss to coat evenly. Serves 4.
RECIPE PHOTO BY MARCUS NILSSON; FOOD ST YLING BY ROSCOE BETSILL;
PROP ST YLING BY ANGHARAD BAILEY. INGREDIENTS, ISTOCKPHOTO.COM.
This is my go-to dinner when I come home late from work. It doesn’t require a lot of prep or cooking, and it’s great the next day—the lemon dressing soaks in and adds even more flavor! —AI HIRUMA-MARTINEZ, Richmond, CA
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