Forks over Knives, Quinoa Garden Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 186.5
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 303.9 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 5.5 g
  • Protein: 7.3 g

View full nutritional breakdown of Forks over Knives, Quinoa Garden Salad calories by ingredient



Number of Servings: 8

Ingredients

    Water, 2 cup
    Quinoa, 1 cup, well rinsed
    Pepper, red 1 cup chopped
    Green Pepper, 1 cup chopped,
    Yellow Bell Pepper, 1/2 cup, chopped
    Tomatoes 2 cup chopped
    Green Onion 1/2 cup chopped
    Chickpeas (garbanzo beans), 2 cup
    Fresh Parsley, .50 cup
    Fresh Mint, .25 cup
    Lemon Juice, .50 cup
    Soy Sauce, 1 tbsp
    Tabasco Sauce, 1 tsp
    Pepper, black, 1 tsp

Tips

quinoa can be very bitter unless it is rinsed well before cooking.


Directions

Put water and quinoa into sauce pan. Bring to a boil, reduce the heat, cover and cook for 15 min., until water is absorbed. Remove from heat and set aside. Meanwhile, combine the bell peppers, tomatoes, green onions, beans, parsley and mint in a large bowl. Add the cooked quinoa and mix well. Add the lemon juice, soy sauce and dash of Tabasco sauce, toss well to mix. Add black pepper to taste. cover and refrigerate for at least 2 hours before serving.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user LENDYWPENDLETON.