Curried quinoa salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 tbsp Curry powder 1 tsp Ginger, ground 2 clove Garlic 131 Onions, raw 13 Scallions, raw 358 Zucchini 1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 2 tsp Westbrae Natural White Miso 0.50 tbsp *McCormick ground cumin 2 tsp Better than Bouillion, chicken base 1 tsp Corriander 4 tsp Lime Juice - ReaLime 100% Lime Juice 5 grams Cilantro, raw 1 can Canned Tomatoes 1.75 cup Kroger Chick Peas (canned)
Preheat oven to 400 F
Place dry quinoa in 2 cups water, simmer for about 10 minutes. Add miso and bouillon. Cover and set aside.
Chop onion and garlic.
Chop zucchini into bite sized pieces.
Add these to a large baking pan.
Add rinsed, drained chick peas.
Add spices.
Add tomatoes and stir to mix.
Bake until all liquid is gone, about 30 minutes.
Chop scallion into thin rings, mix into quinoa and add the baked veggies.
Add lime juice to taste.
Top a serving with chopped cilantro and maybe cherry tomatoes.
Serving Size: 6 1-cup servings
Place dry quinoa in 2 cups water, simmer for about 10 minutes. Add miso and bouillon. Cover and set aside.
Chop onion and garlic.
Chop zucchini into bite sized pieces.
Add these to a large baking pan.
Add rinsed, drained chick peas.
Add spices.
Add tomatoes and stir to mix.
Bake until all liquid is gone, about 30 minutes.
Chop scallion into thin rings, mix into quinoa and add the baked veggies.
Add lime juice to taste.
Top a serving with chopped cilantro and maybe cherry tomatoes.
Serving Size: 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 424.1 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 6.4 g
- Protein: 7.7 g
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