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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 283.4
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 47.4 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 7.6 g
  • Protein: 9.3 g

View full nutritional breakdown of Quinoa Salad calories by ingredient
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Quinoa Salad

Submitted by: CHERRIBABE

Introduction

A delicious cold quinoa salad with corn, cucumber and cranberries (and more!)

if you like Tabbouli, you may enjoy this!!
A delicious cold quinoa salad with corn, cucumber and cranberries (and more!)

if you like Tabbouli, you may enjoy this!!

Number of Servings: 8

Ingredients

    1 can of corn, drained (I use one with no salt added)
    3/4 cup of freshly chopped parsley
    3/4 cup of dried cranberries and pomegranates (I use a blend from Trader Joe's but you could use any dried berries)
    2 roma tomatoes finely chopped (or more, I just used what I have)
    5 persian cucumbers, chopped (or regular english cucumber would be fine)
    8 servings of cooked quinoa (1 serving = 1/4 cup uncooked)
    4 Tbsp freshly squeezed lemon juice
    2 Tbsp extra virgin olive oil
    1 Avocado, chopped
    Salt, pepper and fresh mint to taste

Directions

1. Start by cooking the quinoa - I do mine in the rice cooker, which takes about 30-45 minutes depending on how much I make. While this is cooking prepare and chop the other ingredients.

2. In a bowl, add the corn, chopped parsley, avocado, cranberries, tomatoes and cucumbers. Add other veggies that you enjoy.
Personally, I'm not an onion fan, but if you enjoy it, I'd definitely recommend some chopped red onion as well.

3. Pour lemon juice and olive oil to mixture and add salt and pepper to season. I prefer to use as little salt as possible to keep the sodium down (but others might find it a little bland without). Also, add fresh chopped mint or dried mint to season.

4. Once the cooked quinoa is cooked, allow to cool.

5. Mix dressed salad with quinoa and chill in fridge before serving.

Enjoy as a side, with a whole wheat pita or on it's own!

(I might try it with chopped mango next time, although this might be too sweet with the cranberry/pomegranate).

** Photo to come soon!!

Number of Servings: 8

Recipe submitted by SparkPeople user CHERRIBABE.






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Member Ratings For This Recipe

  • I can't fairly rate this recipe because I found the cucumber to be completely overwhelming. I don't like cucumbers, but for someone who does, this recipe may work out fine. Maybe I'll try it again without them.

    Just a note: this makes a HUGE amount of salad. Use a very large bowl. - 7/12/10

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