Quinoa and Vegetable Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 C. uncooked quinoa cooked in 1 cup salted water1 large yellow bell pepper1 bunch (about 10 stalks) fresh asparagus3 or 4 green onions sliced2 Medium carrots sliced into coins1 Cup sliced celery1 Pkg. Good Seasons Italian dressing mix1/4 C. cider vinegar2 TBLS. olive oil1/4 C. cold water
Add quinoa to seasoned water or you can use broth. Cook according the the package directions.
Clean the asparagus and cut into 2" pieces. Steam just until tender crisp and still bright green.
Once the quinoa and the asparagus are cooked, run cold water over it until cooled. The quinoa is very small grains, so use a tea strainer to drain the water off after cooling.
While the quinoa and the asparagus are cooking, cut up the fresh vegetables and place all of them in a salad bowl. Mix the packaged dressing with the vinegar, oil and water. Once the quinoa and asparagus is cooled, add them to the cut up vegetables. Add the mixed dressing and toss to mix and coat.
Number of Servings: 4
Recipe submitted by SparkPeople user PERFECT01.
Clean the asparagus and cut into 2" pieces. Steam just until tender crisp and still bright green.
Once the quinoa and the asparagus are cooked, run cold water over it until cooled. The quinoa is very small grains, so use a tea strainer to drain the water off after cooling.
While the quinoa and the asparagus are cooking, cut up the fresh vegetables and place all of them in a salad bowl. Mix the packaged dressing with the vinegar, oil and water. Once the quinoa and asparagus is cooled, add them to the cut up vegetables. Add the mixed dressing and toss to mix and coat.
Number of Servings: 4
Recipe submitted by SparkPeople user PERFECT01.
Nutritional Info Amount Per Serving
- Calories: 236.9
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 694.2 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 5.1 g
- Protein: 6.2 g