Quinoa lime garlic and veggie side salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1.5 cup Olive Oil, 2 tbsp *Tomato - Fresh Large Whole, 2 serving Cucumber (peeled), 1 cup, pared, chopped Lime Juice, .25 cup *Balsamic Vinegar, 3 tbsp Salt, 0.5 tbsp Pepper, black, 2 tsp *Goya, Pinto beans, 1 cup *Green Giant White Shoepeg Corn, 0.5 cup Garlic, 1 tsp
I prepared 3 cups of water to 1.5 cups Quinoa on the stove, as directed by package. Boil water, add Quinoa and let cook covered with lid until it comes to a full boil, then turn heat down to medium for 12 minutes or until water is gone. You will see little "holes" in the surface of the cooking Quinoa where the water starts to boil up from once it goes below the level of the food. Once I saw the water getting low, I just placed it on LOW temp until I heard the timer go off. To the side, I peeled the tomatoes, broccoli heads, and cucumbers, and chopped them in to small bite-sized pieces. I opened canned shoepeg corn (you can substitute any regular corn, and pinto beans (you can substitute black or kidney beans). Rinse off beans and measure out 1/2 cup of the corn. When Quinoa is ready, open lid and fluff with a fork. Transfer Quinoa to a large glass mixing bowl. Fluff around to cool and then add 2 TBSP olive oil, the balsamic vinegar, lime, salt and pepper to taste, and vegetables, and beans. Toss liberally and continue to season to taste, ensuring consistency throughout.
Number of Servings: 10
Recipe submitted by SparkPeople user SHELLY-SMITH.
Number of Servings: 10
Recipe submitted by SparkPeople user SHELLY-SMITH.
Nutritional Info Amount Per Serving
- Calories: 171.3
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 459.3 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 4.5 g
- Protein: 5.9 g
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