• 4 cups red quinoa
  • 1 1/2 cups frozen peas
  • 1 1/2 cups dried cranberries
  • 12 oz. canned or frozen corn
  • 1 pint of red grape tomatoes, cut in half
  • 1 cucumber, peeled, seeded and diced
  • dressing of choice, Chef Mike uses Old Venice Italian Dressing
  • greens for bedding
  • bread, to serve with salad

Cook quinoa in salted water per instructions. Cool thoroughly.  Add all other ingredients then add dressing.  Mix well, serve on a bed of greens with a slice of crusty bread!