Qinoa Rainbow Summer Salad recipe from Alter Eco
Entertaining large parties can present quite the quandary when hosting those with dietary and environmental restrictions. While being mindful of guests needs, the host with the most will offer a variety of delicious foods to satisfy everyone in attendance. Alter Eco products are the perfect crowd pleaser since they can be used in lieu of traditional pastas, rice, or couscous. Alter Eco quinoa is all organic, fair trade, and gluten-free – a perfect option to add amazing taste without dairy or soy. Alter Eco is passionate about creating economic and social justice in developing areas of the world. By purchasing their quinoa, it ensures food security, economic justice, and biodiversity in some of the poorest parts of the world.
Alter Eco quinoa is 100% fair trade, organic and non-GMO. The products are also Carbon Neutral certified, which means they have been measured and compensated for the carbon emissions of every step in the supply chain. With 4 varieties of quinoa – Royal Pearl, Royal Black, Royal Rainbow, and Royal Red – there is a texture and flavor to complement any dish! In addition to the health benefits of quinoa as an excellent source of protein, iron, magnesium, and fiber, Alter Eco has an unwavering commitment to the environment. They are dedicated to the small farmers and their families who grow their products by making sure all of their growers receive fair wages with good working conditions.
Further information can be found at www.AlterEcoFoods.com.
For a bright side dish, create the Rainbow Quinoa Summer Salad – a festive and healthy side that blends vegetables and basil with nutty quinoa.
QUINOA SUMMER SALAD
1 1/2 cups Alter Eco Rainbow Quinoa
1 teaspoon salt
2 cups fresh or frozen corn
1 cup tightly packed basil leaves, finely chopped
1/2 cup roasted red peppers
1/2 cup diced red onion
2 tablespoons olive oil
3 to 5 tablespoons fresh lemon juice (1 or 2 lemons)
Rinse Quinoa thoroughly in cool water and drain.
In a medium saucepan combine quinoa, salt and 3 cups water. Bring to boil over high heat.
Cover, reduce heat to low and simmer for 5 minutes. Add corn, cover and cook until water is
Let cool, then transfer mixture to large serving bowl. Toss well with fork, fluffing
quinoa. Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a
distinct lemony edge. Adjust seasons to taste.