Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 C uncooked Quinoa (rinsed and strained)2 cloves garlic, minced1/4 C red onion1 1/2 C Water1 (15 oz) Can Black Beans (rinsed and drained)1 Red Bell Pepper-diced1 Medium Cucumber-peeled, seeded and quartered1 C cherry tomatoes, halved1/4 C red onion-dicedDressing:1/4 C Extra Virgin Olive Oil1/4 C Red Wine Vinegar2-4 Tbs Lime juiceCoarse ground Sea Salt and Pepper, to taste
For Quinoa:
Saute 1/4 C onion and minced garlic in 1 tsp. of olive oil until softened. Add quinoa and water, bring to a boil and reduce to a simmer. Simmer for 15 minutes or until liquid is absorbed.
While quinoa is cooking prepare vegetables and beans and place together in a large bowl (big enough for mixing all the ingredients). Mix together dressing ingredients and pour onto vegetable mixture. Stir gently to coat. When quinoa is done, allow to cool slightly. Fluff with fork and add to vegetable mixture. Toss together until well coated.
Serving Size: 1 1/2 Cups
Number of Servings: 4
Recipe submitted by SparkPeople user SHADY36.
Saute 1/4 C onion and minced garlic in 1 tsp. of olive oil until softened. Add quinoa and water, bring to a boil and reduce to a simmer. Simmer for 15 minutes or until liquid is absorbed.
While quinoa is cooking prepare vegetables and beans and place together in a large bowl (big enough for mixing all the ingredients). Mix together dressing ingredients and pour onto vegetable mixture. Stir gently to coat. When quinoa is done, allow to cool slightly. Fluff with fork and add to vegetable mixture. Toss together until well coated.
Serving Size: 1 1/2 Cups
Number of Servings: 4
Recipe submitted by SparkPeople user SHADY36.
Nutritional Info Amount Per Serving
- Calories: 385.7
- Total Fat: 16.3 g
- Cholesterol: 0.0 mg
- Sodium: 6.7 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 11.1 g
- Protein: 13.0 g
Member Reviews