Red Inca Quinoa Salad

Name: Red Inca Quinoa Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup cooked quinoa (Red Inca or plain) cooled; 1/2 cup cooked brown rice cooled; 1/2 cup canned black beans rinsed; 1/2 cup chopped broccoli crowns; 1/2 cup diced celery; 1/4 cup chopped scallions (green onion); 2 tablespoons chopped bell pepper; 1 tablespoon olive oil; 2 tablespoons balsamic vinegar; 1 tsp. thyme (fresh or dried); 3 teaspoons Splenda (more or less according to taste)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 4

Ingredients

1/2 cup cooked quinoa (Red Inca or plain), cooled1/2 cup cooked brown rice, cooled1/2 cup canned black beans, rinsed1/2 cup chopped broccoli crowns1/2 cup diced celery1/4 cup chopped scallions (green onion)2 tablespoons chopped bell pepper1 tablespoon olive oil2 tablespoons balsamic vinegar1 tsp. thyme (fresh or dried)3 teaspoons Splenda (more or less according to taste)

Directions

cook brown rice, quinoa according to directions. Cool. Combine all ingredients and chill. You can thrown in other vegetables such as corn, zucchini, yellow squash or pine nuts. It actually tastes better with a little more olive oil, but I don't want to add more fat calories. You can also use a packaged vinaigrette product for the vinegar and oil.

Number of Servings: 4

Recipe submitted by SparkPeople user DENNYTEXAS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 245.8
Total Fat: 6.2 g
Cholesterol: 0.0 mg
Sodium: 21.9 mg
Total Carbs: 40.8 g
Dietary Fiber: 5.7 g
Protein: 8.3 g

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