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Bolivian Quinoa Salad

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Description Edit

Ingredients Edit

Directions Edit

  1. Take a pot, combine quinoa, pumpkin, red kidney beans and corn kernels.
  2. Boil until the quinoa is cooked and the pumpkin is soft (but not mushy).
  3. Meanwhile, heat the oil in a fry pan, and combine the cumin, Onion and capsicum and fry until fragrant.
  4. Add the Onion mixture to the quinoa mixture, season with salt, pepper and add the lemon juice.
  5. Stir to combine, and serve.

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