From: Tasting Colorado by Michele Morris / 9545 Restaurant, The Inn at Lost Creek, Mountain Village in Telluride / Chef Chad Dillon
Serves 6-8
Ingredients:
1 cup rainbow quinoa (mix of red, black, and white)
1 cup diced bell peppers (red, green, yellow, or a mix)
1/2 small red onion, diced
2 Anaheim chilies, diced
1 (14 ounce) can black beans, rinsed and drained
1 cup charred corn kernels
1 teaspoon ground cumin
1 tablespoon chopped fresh thyme leaves
1/2 cup chopped fresh parsley
Zest and Juice of 2 limes
Juice of 1 small orange
Juice of 1 small lemon
1 small garlic clove, minced
Salt and Pepper
Directions
Cook quinoa according to package directions. Combined with remaining ingredients and saute just until vegetables are tender-crisp. Season with salt and pepper to taste.
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