Roasted Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 2 cup Imagine Organic Vegetable Stock (by HEALTHIERANN66) 1.5 cup GOYA Chick Peas (Garbonzo Beans) 2 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh 1 medium Cucumber (peeled) 2 cup Tomatoes - sm cherry tomatoes 2 tbsp Lime Juice, juice of 1 lime 0.3 cup cilantro (fresh) (by MINDTHEGAP7) 6 medium (4-1/8" long) Scallions, raw .25 cup Olive Oil 1 tbsp Honey
rinse Quinoa in a fine mesh strainer
Saute wet quinoa in a saute pan to dry & toast it will start to "pop" when it is done, stir continuously
Cook the quinoa in the vegetable stock (or substitute Chicken Stock)
cover, Bring to a boil & then to a simmer, about 10 minutes, until all the liquid is absorbed
Fluff with a fork
boil corn & cut off cob
Rinse chick peas
Peel and deseed cucumber & cut into small peices
wash tomatoes & cut in half
Chop cilantro & scallions
Mix all ingredients together
Salt & pepper to taste
Serving Size: 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KELLY0605.
Saute wet quinoa in a saute pan to dry & toast it will start to "pop" when it is done, stir continuously
Cook the quinoa in the vegetable stock (or substitute Chicken Stock)
cover, Bring to a boil & then to a simmer, about 10 minutes, until all the liquid is absorbed
Fluff with a fork
boil corn & cut off cob
Rinse chick peas
Peel and deseed cucumber & cut into small peices
wash tomatoes & cut in half
Chop cilantro & scallions
Mix all ingredients together
Salt & pepper to taste
Serving Size: 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KELLY0605.
Nutritional Info Amount Per Serving
- Calories: 153.7
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 187.1 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 3.8 g
- Protein: 4.7 g
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