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1. In a large bowl combine ham, quinoa, beans, white rice, tomato, sweet pepper, green onions, parsley, and jalapeno pepper. Set aside.
2. For vinaigrette, in a screw-top jar combine olive oil, red wine vinegar, garlic, thyme, black pepper, and ground red pepper. Cover and shake well. Pour vinaigrette over rice mixture; toss lightly to coat. Cover and chill for 2 to 24 hours.
3. Just before serving, cut a 1-inch slice from the top of each loaf of bread. Hollow out bread, leaving a 1/4- to 1/2-inch-thick shell. (Save top slice and remaining bread for another use.) Line each of the bread bowls with lettuce. Spoon salad into bread bowls.