Warm Vegetable Quiona Salad

Minutes to Prepare: 60
Minutes to Cook: 25

Number of Servings: 16

Ingredients

4.0 large (7-1/4" to 8-1/2" long) Carrots, raw1.0 cup kernels Yellow Sweet Corn, Frozen2.0 cup, pared, chopped Cucumber (peeled)10.0 clove Garlic2.5 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry6.0 tbsp Balsamic Vinegar6.0 tbsp Extra Virgin Olive Oil2.0 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)4.0 serving Tomatoes, Roma, Fresh, 1 Med4.0 cup Swanson Chicken Fat Free Chicken Broth Less Sodium6.0 grams Cilantro, raw2.0 tbsp mint1.0 tsp sea salt

Directions

1. Rinse quiona. 2. chop garlic and oinions, saute in oil or butter 3. bring broth to a boil and add quiona and sauted vegetables. 4. Chop vegetable, to bite size, combine, including corn, and put aside. 5. Chop herbs small. Add to begetables *At this point all vegetables can be sauted lightly for hot salad. or, leave fresh for cold salad. Do not saute herbs or corn Let quiona cool for cold salad. Dressing pour vinegar into a small bowl, add salt and pepper. Stirring, add vinegar until dressing holds together, thickens, and no oil slick. Combine all ingredients. Serving Size: 16 sercings side dish

Number of Servings: 16.0

Recipe submitted by SparkPeople user CHEFGELMAN.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving