Quinoa Rice Vege Bowl with Balsamic Vinaigrette

Name: Quinoa Rice Vege Bowl with Balsamic Vinaigrette Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 5
Ingredients: 462.0 gram Seeds - Quinoa Cooked (1/2 cup raw = 1 cup cooked); 2.5 serving Brown rice (1 cup cooked); 0.5 cup chopped Onions raw; 15.0 Grams Garlic; 60.0 grams Cilantro raw; 2.0 tbsp Extra Virgin Olive Oil; 4.0 tbsp Balsamic Vinegar; 1.0 tbsp Honey; 2.0 tbsp Orange Marmalade; 45.0 mL Lime Juice; 0.5 tbsp Pepper black; 0.5 tbsp Salt; 1.0 tsp Cumin seed; 1.0 pepper Hot chile pepers; 0.5 cucumber (8-1/4) Cucumber (with peel); 1.0 cup grated Carrots raw; 1.0 cup chopped or sliced Red Ripe Tomatoes; 2.0 serving Red Bell Pepper (one medium pepper)

Minutes to Prepare: 40
Minutes to Cook: 10

Number of Servings: 5

Ingredients

462.0 gram Seeds - Quinoa, Cooked (1/2 cup raw = 1 cup cooked)2.5 serving Brown rice (1 cup cooked)0.5 cup, chopped Onions, raw15.0 Grams Garlic60.0 grams Cilantro, raw2.0 tbsp Extra Virgin Olive Oil4.0 tbsp Balsamic Vinegar1.0 tbsp Honey2.0 tbsp Orange Marmalade45.0 mL Lime Juice0.5 tbsp Pepper, black0.5 tbsp Salt1.0 tsp Cumin seed1.0 pepper Hot chile pepers0.5 cucumber (8-1/4") Cucumber (with peel)1.0 cup, grated Carrots, raw1.0 cup, chopped or sliced Red Ripe Tomatoes2.0 serving Red Bell Pepper (one medium pepper)

Directions

Roast peppers, skin and seed. Chop all the veges small. Saute the onion and garlic for 2 minutes. Add rest of spices, honey, marmalade, vinegar and oil. Mix dressing and set aside. Portion 1/2 cup each rice and quinoa, add 1/5 of veges and drizzle with 1/5 dressing. Top with cilantro. *note* grilled pork or chicken slices go nice with this dish as well!

Serving Size: 1/2 cup each rice and quinoa with veges

Number of Servings: 5.0

Recipe submitted by SparkPeople user VWICKET.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 358.4
Total Fat: 9.0 g
Cholesterol: 0.0 mg
Sodium: 735.0 mg
Total Carbs: 64.4 g
Dietary Fiber: 7.3 g
Protein: 8.2 g

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