Quinoa-Parsley Salad
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 135.1
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 15.6 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 3.1 g
- Protein: 5.1 g
View full nutritional breakdown of Quinoa-Parsley Salad calories by ingredient
Introduction
This is like Tabouli, with extra-nutritious add-ins like edamame, dried cranberries, and almonds. Lots of superfoods here!Serving size is 1 cup for a main dish, 1/2 cup for a side dish. The calorie count is for a heaping 1/2-cup serving (about 100 grams).
Makes 16 servings This is like Tabouli, with extra-nutritious add-ins like edamame, dried cranberries, and almonds. Lots of superfoods here!
Serving size is 1 cup for a main dish, 1/2 cup for a side dish. The calorie count is for a heaping 1/2-cup serving (about 100 grams).
Makes 16 servings
Number of Servings: 14
Ingredients
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3 cups cooked quinoa
1/2 cup craisins
2 cups edamame
1/2 cup chopped almonds
1/4 large red onion
Zest of one lemon
Juice of one lemon
1/2 tsp red pepper
3 tbsp extra virgin olive oil
2 cups chopped parsley
1 salt to taste
Directions
Rinse quinoa until the water is clear. Add water, bring to boil, reduce to a low simmer, cover the pan, and cook until it's fluffly, about 20 minutes. Don't lift the cover to peek. (If using a rice cooker, use white rice setting.)
If you want the cranberries soft and plump, cook them with the quinoa. If you want them chewy in the salad, toss them in without cooking.
While the quinoa is cooking, finely chop the parsley, onion, and garlic and zest the lemon. If your edamame is frozen, take it out of the freezer and set it in some warm water to thaw.
In a separate bowl, mix the garlic, lemon juice and zest, pepper, salt, and olive oil.
When the quinoa is done, fluff it with a fork, add the dressing, mix it well, then let it cool for 5-10 minutes.
When it has cooled a bit and absorbed the dressing, mix in the dried cranberries, edamame, almonds, and onions. Lastly, add the parsley and mix it all together.
Number of Servings: 14
Recipe submitted by SparkPeople user REVJVH.
If you want the cranberries soft and plump, cook them with the quinoa. If you want them chewy in the salad, toss them in without cooking.
While the quinoa is cooking, finely chop the parsley, onion, and garlic and zest the lemon. If your edamame is frozen, take it out of the freezer and set it in some warm water to thaw.
In a separate bowl, mix the garlic, lemon juice and zest, pepper, salt, and olive oil.
When the quinoa is done, fluff it with a fork, add the dressing, mix it well, then let it cool for 5-10 minutes.
When it has cooled a bit and absorbed the dressing, mix in the dried cranberries, edamame, almonds, and onions. Lastly, add the parsley and mix it all together.
Number of Servings: 14
Recipe submitted by SparkPeople user REVJVH.
Member Ratings For This Recipe
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REVMARCY
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LESLEY669