Quinoa Veggie-Rich Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 128.4
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 324.5 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.6 g
- Protein: 4.4 g
View full nutritional breakdown of Quinoa Veggie-Rich Salad calories by ingredient
Introduction
Wonderful and tasty salad, shock-full of veggies!Do try to use all fresh and chopped ingredients. Wonderful and tasty salad, shock-full of veggies!
Do try to use all fresh and chopped ingredients.
Number of Servings: 8
Ingredients
-
3 cups cooked quinoa (1 cp dry)
1 cup cooked boccoli small florets
1 cup cooked and finely chopped carrots
1 cup cooked chopped asparagus
1 cup finely chopped celery
1/2 cup chopped onions (preferably red)
3 Tbs fresh Cilantro, chopped
1/4 cup cider vinegar
1 Tbs Olive Oil
2 tsp garlic powder
Salt to taste
Pepper to taste
Tips
Use only fresh veggies. Cook veggies first and then cut. Do not overcook veggies.Note celery and onions are used uncooked. Boiled carrots first. Broccoli and asparags should just be blanched. Cool all veggies before mixing (rinse in cold water to stop the cooking). Enjoy!
Directions
Serving Size: Makes 8 1-cup servings
Cook quinoa following instructions on pakage (one cup dry will yield about 3 cups cooked, which is what is needed for this recipe). Once quinoa is cooled mix with all the rest of the ingredients. Refrigerate for about 1 hour to let the flavors blend.
Cook quinoa following instructions on pakage (one cup dry will yield about 3 cups cooked, which is what is needed for this recipe). Once quinoa is cooled mix with all the rest of the ingredients. Refrigerate for about 1 hour to let the flavors blend.