Description
Bring this salad to a summer picnic or potluck! From Bob's Red Mill....
(I also added some rinsed and drained black beans and some fresh cherry tomato halves.)
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Directions
Combine all ingredients in a large bowl and refrigerate for at least 4 hours or overnight to blend flavors. When ready to serve, garnish with additional shredded carrots and cilantro if desired!
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Ingredients
 1 1/3 cups quinoa, cooked according to package instructions and cooled
2 cups cooked corn (about 4 ears)
3 cups shredded red cabbage
1 shaved or grated carrot
1/2 cup prepared BBQ sauce
1/2 cup chopped fresh cilantro
1/2 tsp. salt
Freshly ground pepper
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