Quinoa salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
105 grams Black Olives 196 grams Pepper, red or cayenne 118 grams Carrots, raw 270 grams Cucumber (with peel) 200 grams Apples, fresh with skin 0.75 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 120 grams Spinach, fresh 50 gram Black Currants (by NZFOOD) 229 grams Lentils 500 gram(s) Beetroot - sliced and canned (Black & Gold) (solid only) (by CLOA513) 500 grams Bob’s Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C) 6 tbsp Balsamic Vinegar 3 tsp Salt 240 grams Chickpeas (garbanzo beans) 2 clove Garlic 2 tbsp Coriander leaf, dried
Cook 1 cup of quinoa in 2 cups water. Add soaked or canned lentils (can substitute chickpeas), olives and currents. Finely dice all other ingredients and add to quinoa mixture. Add salt, pepper, garlic (1 tbsp if desired), mint, coriander (1/4 cup each), balsamic vinegar. Mix well. Could add feta, haloumi or tempeh for non-vegan vegetarians.
Serving Size: Makes 18 - 1 cup servings.
Serving Size: Makes 18 - 1 cup servings.
Nutritional Info Amount Per Serving
- Calories: 156.2
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 588.2 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 6.7 g
- Protein: 6.1 g
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