grilled veggies and quinoa salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil, 2 tbsp Quinoa 1 cup dry Eggplant, fresh, 600 grams (3 large asian style)Mushrooms, fresh, 225 gramsScallions 4 large plus 1 left rawLemon Juice 1-2 tbspYellow Sweet Corn, Frozen 1 cup kernelsfresh mint 3 sprigssalt and peppergarlic powder
Brush eggplant, scallions and mushrooms with olive oil and grill on med high heat. Allow veggies to char a bit. remove from grill until cool enough to handle. Boil quinoa according to package then spread it onto a plate to cool in the fridge. Chop veggies, mint, raw scallion. Mix thawed corn, chopped veggies, cooled quinoa, lemon juice and any juices from the grilled veggies. Season with salt, pepper, and garlic powder to taste. Serve slightly warm or chill in fridge.
Serving Size: 6 215 gram servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUDLEY.
Serving Size: 6 215 gram servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUDLEY.
Nutritional Info Amount Per Serving
- Calories: 222.3
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 9.8 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 6.3 g
- Protein: 7.5 g
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