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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 167.1
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 169.4 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 8.9 g

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

Submitted by: XTMONT

Introduction

From Cooking Light May 2009 From Cooking Light May 2009
Number of Servings: 4

Ingredients

    1 1/4 C fat-free, less sodium chicken broth
    3/4 C uncooked quinoa
    1 1/2 cup chopped zucchini, chopped
    1/2 cup red bell pepper, chopped
    2 T chives, chopped
    2 t extra-virgin olive oil
    1/4 t salt
    1/4 t pepper

Directions

Combine chicken broth and quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Stir in zucchini and bell pepper. Cover and cook 5 minutes or until liquid is absorbed. Remove from heat. Stir in chives, olive oil, salt and pepper. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.






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