Quinoa and Vegetable Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 236.9
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 694.2 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 5.1 g
- Protein: 6.2 g
View full nutritional breakdown of Quinoa and Vegetable Salad calories by ingredient
Introduction
This is a tasty vegetarian lunch or light dinner. This is a tasty vegetarian lunch or light dinner.Number of Servings: 4
Ingredients
-
1/2 C. uncooked quinoa cooked in 1 cup salted water
1 large yellow bell pepper
1 bunch (about 10 stalks) fresh asparagus
3 or 4 green onions sliced
2 Medium carrots sliced into coins
1 Cup sliced celery
1 Pkg. Good Seasons Italian dressing mix
1/4 C. cider vinegar
2 TBLS. olive oil
1/4 C. cold water
Directions
Add quinoa to seasoned water or you can use broth. Cook according the the package directions.
Clean the asparagus and cut into 2" pieces. Steam just until tender crisp and still bright green.
Once the quinoa and the asparagus are cooked, run cold water over it until cooled. The quinoa is very small grains, so use a tea strainer to drain the water off after cooling.
While the quinoa and the asparagus are cooking, cut up the fresh vegetables and place all of them in a salad bowl. Mix the packaged dressing with the vinegar, oil and water. Once the quinoa and asparagus is cooled, add them to the cut up vegetables. Add the mixed dressing and toss to mix and coat.
Number of Servings: 4
Recipe submitted by SparkPeople user PERFECT01.
Clean the asparagus and cut into 2" pieces. Steam just until tender crisp and still bright green.
Once the quinoa and the asparagus are cooked, run cold water over it until cooled. The quinoa is very small grains, so use a tea strainer to drain the water off after cooling.
While the quinoa and the asparagus are cooking, cut up the fresh vegetables and place all of them in a salad bowl. Mix the packaged dressing with the vinegar, oil and water. Once the quinoa and asparagus is cooled, add them to the cut up vegetables. Add the mixed dressing and toss to mix and coat.
Number of Servings: 4
Recipe submitted by SparkPeople user PERFECT01.
