RAINBOW COUSCOUS & QUINOA SALAD
  • 1 1/2 cup Rainbow Couscous, cooked and cooled
  • 1/2 cup Black or Red Quinoa, cooked and cooled
  • chicken or vegetarian broth
  • 3/4 cup diced yellow bell peppers
  • 3/4 cup diced red bell peppers
  • 1/4 cup fresh mint, chopped fine
  • 1/3 cup flavored olive oil of choice
  • 1/2 cup fresh orange juice
  • 1/8 cup lemon juice
  • 1/4 cup diced red onion
  • 1 1/2 Tbs. grated orange zest
  • 4 Tbs. red wine vinegar
  • lettuce
  • garnish with mint sprigs and orange or lemon slices

Cook couscous in chicken broth according to instructions, cool.  Cook quinoa in chicken broth according to instructions, cool.  Placed cooled couscous and quinoa in bowl and toss until mixed.  Add remaining ingredients, scoop onto lettuce and garnish with mint sprigs and lemon or orange slices. Serve.