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P.O. Box 130
Saugatuck, MI 49453

Quinoa Salad with Snap Peas and Peaches



Ingredients

1 cups cooked Golden Quinoa (also great with Chinese Black Rice)
2 cups sugar snap peas cut into bite size
2 peaches, diced
1 cucumber, diced
1 zucchini, diced
3 tablespoons rice vinegar (or Grapefruit Balsamic)
1 tablespoons olive oil
1/2 teaspoon soy sauce
Salt and Pepper to taste

Preparation

Cook Quinoa according to package directions.

Mix all liquid ingredients together and toss while the Quinoa is still hot.

Allow to cool, then add the veggies and peaches.

Chill the salad for at least an hour.

Serve!