Quinoa & soy Andean-Asian salad

Ingredients:

• 1/2 cup quinoa, well-rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1 cup whole wheat pasta
• 1/2 cup celery, sliced
• 1/2 cup frozen corn
• ¾ cup cilantro, finely chopped
• 1/2 cup frozen soybeans
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 2 tablespoons feta cheese
• 1 clove of garlic
• Salt and pepper to taste

 

Preparation:

Cook the quinoa in a pot with water and a little salt. Once boiling, reduce the heat and simmer until the quinoa is cooked. In another pot, cook the pasta al dente. Strain the water out and let the pasta cool. When both the quinoa and pasta are room temperature, combine them in a bowl and add all other ingredients. Mix well, adding salt and pepper to taste. Bon Appetit!