Kacey's Gluten-Free Mediterranean Sprouted Rice and Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 C. Tru Roots sprouted rice %26 quinoa blend 2 TBSP Dill Weed 1/2 TSP Cavender's All Purpose Greek Seasoning2 TSP Onion Powder1/2 TSP Minced Onion1 C. raw butternut squash cubed into 1/2" pieces 1 C. Chopped Green Onions1-1/2 C. Shredded Carrots1-1/2 C. Athenos crumbled feta cheese1-1/2 C WishBone - Greek Vinaigrette Dressing36 small grape tomatoes
Prepare the Tru Roots Sprouted Rice and Quinoa Blend according to package directions but add the dill, Greek seasoning, onion powder, and minced onion to the water before adding the rice and quinoa blend. Once fully cooked, fluff the blend with a fork and allow to cool completely. When cooled, add the remaining ingredients in the order listed, incorporating each ingredient before adding the next. Once the viniagrette dressing is fully incorporated, top the salad with the grape tomatoes and serve.
Serving Size: Divide the salad by 10 - Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user KACEYSW.
Serving Size: Divide the salad by 10 - Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user KACEYSW.
Nutritional Info Amount Per Serving
- Calories: 248.2
- Total Fat: 12.4 g
- Cholesterol: 15.0 mg
- Sodium: 642.8 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 3.3 g
- Protein: 9.4 g