Quinoa lime garlic and veggie side salad

Quinoa lime garlic and veggie side salad
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 171.3
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 459.3 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.9 g

View full nutritional breakdown of Quinoa lime garlic and veggie side salad calories by ingredient
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Introduction

I just modified some other recipes I saw online tonight because these are the ingredients I had available. :) My kids and I loved it, my meat and potatoes hubby was like, "eh.." I just modified some other recipes I saw online tonight because these are the ingredients I had available. :) My kids and I loved it, my meat and potatoes hubby was like, "eh.."
Number of Servings: 10

Ingredients

    *Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1.5 cup
    Olive Oil, 2 tbsp
    *Tomato - Fresh Large Whole, 2 serving
    Cucumber (peeled), 1 cup, pared, chopped
    Lime Juice, .25 cup
    *Balsamic Vinegar, 3 tbsp
    Salt, 0.5 tbsp
    Pepper, black, 2 tsp
    *Goya, Pinto beans, 1 cup
    *Green Giant White Shoepeg Corn, 0.5 cup
    Garlic, 1 tsp

Directions

I prepared 3 cups of water to 1.5 cups Quinoa on the stove, as directed by package. Boil water, add Quinoa and let cook covered with lid until it comes to a full boil, then turn heat down to medium for 12 minutes or until water is gone. You will see little "holes" in the surface of the cooking Quinoa where the water starts to boil up from once it goes below the level of the food. Once I saw the water getting low, I just placed it on LOW temp until I heard the timer go off. To the side, I peeled the tomatoes, broccoli heads, and cucumbers, and chopped them in to small bite-sized pieces. I opened canned shoepeg corn (you can substitute any regular corn, and pinto beans (you can substitute black or kidney beans). Rinse off beans and measure out 1/2 cup of the corn. When Quinoa is ready, open lid and fluff with a fork. Transfer Quinoa to a large glass mixing bowl. Fluff around to cool and then add 2 TBSP olive oil, the balsamic vinegar, lime, salt and pepper to taste, and vegetables, and beans. Toss liberally and continue to season to taste, ensuring consistency throughout.

Number of Servings: 10

Recipe submitted by SparkPeople user SHELLY-SMITH.

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