Multi-grain Vegetable Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tsp. canola oil, 1 Tbs. minced garlic, 1/4 cup diced yellow nion, 2 1/2 cups water, 1 tsp. salt, 1/4 tsp. black pepper, 2 cups quinoa or any combination of the following: quinoa, teff, barley, millet.1 cup diced fresh tomato, 1/4 cup diced carrot, 1/2 cup diced red bell pepper, 1/2 cup cucumber, 1 cup fresh corn kernals, 1/4 cup diced red onion, 1 1/2 Tbs. chopped fresh cilantro, 1 Tbs. chopped fresh mint, 1 tsp. salt, 1/4 tsp. black pepper, 2 Tbs. olive oil, and 3 Tbs. balsamic or vincotto vinegar.
1. Heat the oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup yellow onionin the hot oil until the onions have softened and turned translucent, about 5 minutes. Pour in the water, 1 tsp. salt and 1/4 tsp. pepper. Bring to a boil, stir the grains into the mixture. Heat to medium low, and cover. Simmer until the grains are tender. About 15-20 minutes. Refrigerate until cold.
2. Stir the tomato, carrots, red bell pepper, cucumber, and 1/4 cup red onion into the chilled grains. Season with the fresh cilantro and fresh mint, 1 teaspon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and vinegar over the salad; gently stir until evenly mixed.
Serving Size: 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BAIRLC.
2. Stir the tomato, carrots, red bell pepper, cucumber, and 1/4 cup red onion into the chilled grains. Season with the fresh cilantro and fresh mint, 1 teaspon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and vinegar over the salad; gently stir until evenly mixed.
Serving Size: 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BAIRLC.
Nutritional Info Amount Per Serving
- Calories: 210.0
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 605.0 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 5.9 g
- Protein: 5.9 g
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