Quinoa Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 267.0
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 831.9 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 8.3 g
- Protein: 10.8 g
View full nutritional breakdown of Quinoa Salad calories by ingredient
Introduction
Great as a vegetarian meal with complete protein or as a side dish! Great as a vegetarian meal with complete protein or as a side dish!Number of Servings: 6
Ingredients
-
1 cup dry quinoa
2 cups unsalted vegetable stock
3 cloves garlic
1 t salt
1 lemon, zested and juiced
1 t black pepper
1 plum tomato
1/2 cup chopped carrots
1/2 cup chopped sweet pepppers
1 cup spinach, wilted
1 jalapeno, minced (seed if you don't want it too spicy)
10 jumbo olives, sliced
1 cup kale, wilted
1.75 cups (1 15 oz can) garbanzo beans, drained and rinsed
1/4 cup sundried tomatoes, chopped
2 T cilantro, chopped (or substitute with any herb(s) of choice)
Tips
Change up the veggies and herbs!
Directions
Put quinoa and stock in pot and bring to boil. Cover and reduce to simmer for 10-15 minutes, until all liquid is absorbed.
In the meantime, saute the garlic, spinach, carrots, and kale over medium until the leaves wilt and the liquid given off evaporates. Add the jalapeno and chopped bell peppers. Cook for another 1-2 minutes, until peppers soften but aren't mushy. Take off heat.
When the quinoa is done, gently fluff and add the sauteed vegetables. Add the salt and pepper, sliced olives, garbanzo beans, cilantro, sundried tomatoes and lemon zest and juice.
Mix well and taste for seasoning!
Serving Size: Makes 6 side servings (calculated) or 4 main dish portions.
Number of Servings: 6
Recipe submitted by SparkPeople user LOTUS737.
In the meantime, saute the garlic, spinach, carrots, and kale over medium until the leaves wilt and the liquid given off evaporates. Add the jalapeno and chopped bell peppers. Cook for another 1-2 minutes, until peppers soften but aren't mushy. Take off heat.
When the quinoa is done, gently fluff and add the sauteed vegetables. Add the salt and pepper, sliced olives, garbanzo beans, cilantro, sundried tomatoes and lemon zest and juice.
Mix well and taste for seasoning!
Serving Size: Makes 6 side servings (calculated) or 4 main dish portions.
Number of Servings: 6
Recipe submitted by SparkPeople user LOTUS737.
