Quinoa Salad with Cumin-Scented Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 181.3
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 308.6 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.1 g
- Protein: 3.7 g
View full nutritional breakdown of Quinoa Salad with Cumin-Scented Vegetables calories by ingredient
Number of Servings: 4
Ingredients
-
1 pkg PC Organics Quinoa
2 tbsp 25 ml PC Organics Olive Oil
1.2 cup 125 ml diced carrot
1.2 cup 125 ml diced onion
1.2 cup 125 ml diced sweet red pepper
2 cloves garlic minced
2 tsp 25 ml ground cumin
2 tbsp 25 ml chopped fresh parsley
1.2 tsp 2 ml salt
Directions
in small saucepan, bring 2 cups 500 ml water to a boil. Stir in quinoa. Reduce heat to LOW and simmer, covered, for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork.
In large frying pan heat oil over MEDIUM HIGH heat. Cook carrot, onion, red pepper, garlic and cumin for 10 mines, stirring frequently, or until vegetables are tender. Stir in cooked quinoa, parsley and salt. Serve salad hot or cold.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUMMERSUN9.
In large frying pan heat oil over MEDIUM HIGH heat. Cook carrot, onion, red pepper, garlic and cumin for 10 mines, stirring frequently, or until vegetables are tender. Stir in cooked quinoa, parsley and salt. Serve salad hot or cold.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUMMERSUN9.