Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 C. dry quinoa- Ancient Harvest (will make 3 cups cooked)2 1/2 C. chicken broth1 C chopped parsley1/2 C chopped scallions1 medium cucumber peeled, seeded, and diced (or use the long English cucumber but just use half)1 1/2 C cherry or grape tomatoes- whole1/2 C diced zucchini or summer squash-fresh, not cooked2 C frozen edamame (cooked per package instructions)1/2 C. chopped pecans (toasted)Vinaigrette Dressing:1/2 C lemon juice1 lemon zested2 garlic cloves minced1/4 C olive oil1 tsp salt1/2 tsp pepper
Place quinoa and 2 1/2 C. chicken broth in pot and bring to boil. Reduce to simmer, cover and cook till all liquid is absorbed and grains have turned transparent. Cool slightly but still warm.
Mix all ingredients in a bowl and toss thoroughly. Make vinaigrette by mixing salt, pepper, garlic and lemon juice and zest. Slowly drizzle in olive oil and mix well. Or you can just put in a small jar and shake it up. Pour over quinoa mixture and mix well. Serve at room temperature or chilled. Makes 15 to 20 servings.
Number of Servings: 18
Recipe submitted by SparkPeople user POSITIVEOUTCOME.
Mix all ingredients in a bowl and toss thoroughly. Make vinaigrette by mixing salt, pepper, garlic and lemon juice and zest. Slowly drizzle in olive oil and mix well. Or you can just put in a small jar and shake it up. Pour over quinoa mixture and mix well. Serve at room temperature or chilled. Makes 15 to 20 servings.
Number of Servings: 18
Recipe submitted by SparkPeople user POSITIVEOUTCOME.
Nutritional Info Amount Per Serving
- Calories: 135.1
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 71.9 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.8 g
- Protein: 5.4 g
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