Quinoa Salad with Roasted Vegetables and Chipotle-Lime Dressing

• 3 qt. water
• 2 tsp. salt
• 3 cups quinoa
• 4 medium ears of corn on the cob, roasted
• 4 medium red bell peppers, roasted, peeled, seeded and chopped Target 1 pkg For $2.99 thru 02/06
• 1 cup green onions, sliced
• 1-1/3 cups KRAFT Light Italian Reduced Fat Dressing
• 4 each chipotle peppers in adobo sauce
• 1 cup cilantro leaves, packed
• 1/4 cup fresh lime juice

1. Measure water into large saucepan (or medium saucepan for trial recipe).
2. Stir in salt.
3. Bring to boil on medium-high heat.
4. Meanwhile, cook quinoa in nonstick skillet on medium heat 3 to 6 min.
5. or until golden brown, shaking pan continuously.
6. (Do not stir.)
7. Add to boiling water.
8. Reduce heat to medium-low; simmer 10 min.
9. Drain in sieve 10 min.
10. Place in large bowl (or medium bowl for trial recipe); fluff with fork.
11. Cut corn from the cobs.
12. Add to quinoa mixture along with the red peppers and onions; mix lightly.
13. Place dressing, chipotle peppers, cilantro and lime juice in blender container; cover.
14. Blend until smooth.
15. Pour over quinoa mixture; mix lightly.
16. Refrigerate at least 1 hour before serving.

water, salt, quinoa, corn, red bell peppers, green onions, peppers, cilantro, lime juice

Taken from www.kraftrecipes.com/recipes/quinoa-salad-roasted-vegetables-chipotle-lime-dressing-97752.aspx (may not work)