Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup dry quinoa2 cups unsalted vegetable stock3 cloves garlic1 t salt1 lemon, zested and juiced1 t black pepper1 plum tomato1/2 cup chopped carrots1/2 cup chopped sweet pepppers1 cup spinach, wilted1 jalapeno, minced (seed if you don't want it too spicy)10 jumbo olives, sliced1 cup kale, wilted1.75 cups (1 15 oz can) garbanzo beans, drained and rinsed1/4 cup sundried tomatoes, chopped2 T cilantro, chopped (or substitute with any herb(s) of choice)
Put quinoa and stock in pot and bring to boil. Cover and reduce to simmer for 10-15 minutes, until all liquid is absorbed.
In the meantime, saute the garlic, spinach, carrots, and kale over medium until the leaves wilt and the liquid given off evaporates. Add the jalapeno and chopped bell peppers. Cook for another 1-2 minutes, until peppers soften but aren't mushy. Take off heat.
When the quinoa is done, gently fluff and add the sauteed vegetables. Add the salt and pepper, sliced olives, garbanzo beans, cilantro, sundried tomatoes and lemon zest and juice.
Mix well and taste for seasoning!
Serving Size: Makes 6 side servings (calculated) or 4 main dish portions.
Number of Servings: 6
Recipe submitted by SparkPeople user LOTUS737.
In the meantime, saute the garlic, spinach, carrots, and kale over medium until the leaves wilt and the liquid given off evaporates. Add the jalapeno and chopped bell peppers. Cook for another 1-2 minutes, until peppers soften but aren't mushy. Take off heat.
When the quinoa is done, gently fluff and add the sauteed vegetables. Add the salt and pepper, sliced olives, garbanzo beans, cilantro, sundried tomatoes and lemon zest and juice.
Mix well and taste for seasoning!
Serving Size: Makes 6 side servings (calculated) or 4 main dish portions.
Number of Servings: 6
Recipe submitted by SparkPeople user LOTUS737.
Nutritional Info Amount Per Serving
- Calories: 267.0
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 831.9 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 8.3 g
- Protein: 10.8 g