Quinoa Salad

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 171.0
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 335.6 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.6 g

View full nutritional breakdown of Quinoa Salad calories by ingredient
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Introduction

A basic Quinoa Salad full of crunch and protein. The onions, radishes, lemon juice and cider vinegar add zest. The carrots and bell peppers add a bit of sweetness. A basic Quinoa Salad full of crunch and protein. The onions, radishes, lemon juice and cider vinegar add zest. The carrots and bell peppers add a bit of sweetness.
Number of Servings: 12

Ingredients

    2 cups Quinoa dry
    2 tsp Olive Oil (for toasting Quinoa)
    4 cups water
    Pinch of salt

    1 bell pepper, red, yellow, or orange, chopped fine
    1 medium onion raw, chopped small
    5 large radishes, chopped small
    2 medium Carrots, raw, slivered
    100 grams green or black olives, coarsely chopped
    0.5 cup chopped fresh parsley
    0.25 medium Cucumber (with peel), chopped small
    2 large or 3 medium green onions, diced

    For seasoning:
    6 tsp Olive Oil
    12 tbsp Cider Vinegar
    1 tsp Salt
    2 tbsp Pepper, black
    2 tbsp dried Oregano
    0.5 tsp Ground Mustard Powder (by 1GRNTHMB)
    1 tsp Dill weed, dried
    1 lemon (Juice and flesh of one lemon)

Tips

Optionally top with crumbed Feta cheese and or nuts. Not included in calories


Directions

Cook the Quinoa. Heat 2 tbsp olive oil and toast the quinoa until it smells nutty. Pour in the 4 cups of water and pinch of salt. Bring to a boil. Cover and simmer for 20 minutes. Meanwhile prep the vegetables. When quinoa is done remove lid and let any remaining water boil off. Turn into large glass casserole and fluff with a fork.

Stir in the chopped veggies. Stir the dressing ingredients right into the salad. Squeeze the entire lemon over the salad and scrape the flesh of the lemon into the salad.

Serving Size: Makes 12 large servings

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