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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 427.2
  • Total Fat: 16.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 274.0 mg
  • Total Carbs: 58.9 g
  • Dietary Fiber: 10.6 g
  • Protein: 13.5 g

View full nutritional breakdown of Quinoa Picnic Salad (Vegan) calories by ingredient
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Quinoa Picnic Salad (Vegan)

Submitted by: SEAWAVE

Introduction

A great carry-along salad for work or picnics. Just multiply ingredients for number of people being served (or for planned leftovers!) A great carry-along salad for work or picnics. Just multiply ingredients for number of people being served (or for planned leftovers!)
Number of Servings: 2

Ingredients

    Salad
    1/2 cup quinoa, not cooked
    1.5 cups water (or other liquid)
    (or 1 cup cooked quinoa)
    1/2 cup kidney beans
    1/2 cup frozen corn
    1/2 cup frozen peas
    1/2 cup onions, chopped (or to taste)
    3 cups Romaine salad mixed greens

    Dressing
    1 clove garlic
    2 Tbsp chopped fresh chives
    2 tablespoons olive oil
    1 tablespoon balsamic vinegar

Directions

1. Rinse quinoa in fine mesh strainer under running water. Drain well.

2. Place quinoa in saucepan over medium heat. Cook 10-15 mins, or until quinoa turns golden brown (it will pop as it turns golden brown).

3. Add the water to the saucepan. Bring to a boil. Reduce heat to low and cover, cooking 10-15 mins or until all liquid is absorbed. Remove from heat and let stand 3-5 mins.

4. Mix the quinoa and the rest of the salad ingredients, except the greens, in a large bowl.

5. Process dressing in a blender or a food processor.

6. Pour dressing over the salad. You can let it marinate a few hours or mix with greens and enjoy immediately!

Number of Servings: 2

Recipe submitted by SparkPeople user SEAWAVE.






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