Red Quinoa with Broccoli Flowers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.6
  • Total Fat: 7.7 g
  • Cholesterol: 18.9 mg
  • Sodium: 246.6 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 5.5 g

View full nutritional breakdown of Red Quinoa with Broccoli Flowers calories by ingredient


Introduction

Healthy Grains with Vegetables can be eaten as a snack or side dish. Healthy Grains with Vegetables can be eaten as a snack or side dish.
Number of Servings: 4

Ingredients

    1/2C. Dry Red Quinoa
    1C. of Broccoli Flowerettes, allow to cool.
    1T. Fresh Chopped Cilantro
    1T. Fresh Chopped Parsley
    1/2T. Finely Chopped Fresh Mint
    1T. Chopped Shallot
    1T. Chopped Scallion
    3oz. Crumbled Feta (no fat)
    2T. Sliced Raw Almonds
    1t. Extra Virgin Olive Oil
    2T. Freshly Squeezed Lemon Juice, about 1/2 Large Lemon (plus extra for serving/garnish)

Tips

Will store for up to 3 days in refrigerator. 1/4C makes a nice snack. I often squeeze a little lemon juice over the salad right before serving. You can also use fresh lime juice in place of lemon juice.


Directions

Cook 1/2C. Dry Red Quinoa in water.
Rinse cooked quinoa with cool water, drain and allow to cool in refrigerator while preparing the remaining ingredients.

Blanch 1C. of Broccoli Flowerettes, allow to cool.

In small bowl, combine
1T. Fresh Chopped Cilantro
1T. Fresh Chopped Parsley
1/2T. Finely Chopped Fresh Mint
1T. Chopped Shallot
1T. Chopped Scallion
3oz. Crumbled Feta (no fat)
2T. Sliced Raw Almonds
Toss

Add the cooled broccoli flowers. Drizzle over the olive oil and toss again.

Add the cooled red quinoa, squeeze over the freshly squeezed lemon juice. Gently toss.

Refrigerate for at least 30 minutes and up to 3 days.


Serving Size: Makes 4-1/2 Cup Servings

Number of Servings: 4

Recipe submitted by SparkPeople user DSTENORE.