Lemon Quinoa Veggie Salad

Lemon Quinoa Veggie Salad
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 281.5
  • Total Fat: 12.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 506.5 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 7.3 g

View full nutritional breakdown of Lemon Quinoa Veggie Salad calories by ingredient


Introduction

Quinoa is great for any meal because it is so filling. You won't even need seconds. Top up the dish with a plethora of fiberful veggies and the spark of lemon and you've gone all perfect on me. Quinoa is great for any meal because it is so filling. You won't even need seconds. Top up the dish with a plethora of fiberful veggies and the spark of lemon and you've gone all perfect on me.
Number of Servings: 6

Ingredients

    4-cups vegetable broth
    1.5-cups white quinoa
    1-cup fresh broccoli, or frozen broccoli (thawed)
    1/4-cup lemon juice
    1/4-cup olive oil
    1-teaspoon garlic powder
    1/2-teaspoon salt
    1/4-teaspoon black pepper
    2-tablespoons chopped fresh parsley

Tips

(I use homemade vegetable broth from saved frozen veggie scraps from previous meals to make it more economical and less/no sodium) The nutritional information for this recipe assumes you use Imagine Organic Vegetable broth with its sodium content.


Directions

1. In a stock pot over high heat, add vegetable broth and quinoa. Bring to a boil and then lower to a simmer and continue cooking on low heat, covered, for 20 minutes. Add broccoli and stir. Quinoa will be finished when all liquid is evaporated from pan.

2. Remove from heat and add other ingredients. Serve, and store leftovers in the fridge--they'll keep for up to 5 days.

Serving Size: six (one-cup) servings