Janet0116 Quinoa Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 169.9
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 50.3 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 2.7 g
- Protein: 3.7 g
View full nutritional breakdown of Janet0116 Quinoa Salad calories by ingredient
Number of Servings: 8
Ingredients
-
1 cup dry quinoa
1 cup diced bell pepper
1 cup cherry tomates, halved
1/2 cup dried cranberries
2 Tbps. toasted sesame seeds
1/4 cup balsamic viniagrette
2 Tbps. olive oil
Salt, pepper, italian seasoning to taste (not included in nutrition totals)
Directions
Combine 1 cup dry quinoa and 2 cups water in saucepan. Bring to boil, boil 5 minutes, then cover and turn off heat. Let sit covered 15 minutes until all water is absorbed.
Dice 1 large bell pepper, halve 1 cup cherry tomatoes and place in large bowl. Add 1/2 cup dried cranberries and 2 Tbps. sesame seeds. Add cooked quinoa and combine thoroughly (tossing with fork to fluff quinoa).
Add olive oil, balsamic viniagrette and seasonings to taste. Toss again to coat thoroughly. Let cool and then refrigerate until ready to serve.
Makes 8, 1/2 cup servings.
Serving Size: 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JANET0116.
Dice 1 large bell pepper, halve 1 cup cherry tomatoes and place in large bowl. Add 1/2 cup dried cranberries and 2 Tbps. sesame seeds. Add cooked quinoa and combine thoroughly (tossing with fork to fluff quinoa).
Add olive oil, balsamic viniagrette and seasonings to taste. Toss again to coat thoroughly. Let cool and then refrigerate until ready to serve.
Makes 8, 1/2 cup servings.
Serving Size: 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JANET0116.