Hazelnut Quinoa Salad

1/2 cup Quinoa
1/2 cup Bottled Italian salad dressing
1/2 cup Hazelnuts, toasted, skin removed, coarsely chopped, divided
1 1/2 cups (1 medium) Cucumber, peeled, seeded and diced
1 cup Cherry tomatoes, cut in half
1 cup Petite peas, frozen, thawed and drained
1/2 cup Yellow or orange bell pepper, seeded and diced
1/4 teaspoon Black pepper, ground

Rinse quinoa under running water for 1 minute. Place quinoa and 1 cup water in medium saucepan. Bring to boil over high heat. Cover and reduce heat to low. Simmer for 15 to 20 minutes or until all water is absorbed. Fluff with fork. Cool completely.

Process salad dressing and 1/4 cup hazelnuts in food processor or blender until smooth; set aside.

Place cooked, cooled quinoa in large bowl. Add cucumbers, tomatoes, peas and bell pepper. Pour dressing over salad and toss until blended. Sprinkle with black pepper and remaining hazelnuts. Serve immediately.


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