Quinoa Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 223.7
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 640.2 mg
  • Total Carbs: 170.2 g
  • Dietary Fiber: 8.2 g
  • Protein: 8.8 g

View full nutritional breakdown of Quinoa Salad calories by ingredient
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Introduction

adapted from cl - nutty almond-sesame red quinoa (i used white, quinoa, skipped the sesame, added cucumber, skipped the almonds...) added cajun spic to quinoa qhile cooking. adapted from cl - nutty almond-sesame red quinoa (i used white, quinoa, skipped the sesame, added cucumber, skipped the almonds...) added cajun spic to quinoa qhile cooking.
Number of Servings: 4

Ingredients

    1 cup (8 fl oz) Water, tap
    .5 cup 365 Organic Quinoa
    2 fl oz Lemon Juice
    2 tbsp Extra Virgin Olive Oil (i used garlic)
    .5 tsp Kosher Salt (by SRATERMAN)
    0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    1 serving Cannelli Beans (1 can) (by ILUVAVENTURA)
    3 tbsp (C) Vinegar, Red Wine (Gr Value)
    .25 large (8-1/4" long) Cucumber (peeled)
    .5 medium whole (2-3/5" dia) Red Ripe Tomatoes
    optional: jalapeno diced, feta

Directions

Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain.
Combine juice, oils, salt,
Add onions, jalapenos if desired, beans, add 2 cups of cooked quinoa. stir to combine.
Add cucumber and tomato and feta if desired, stir, serve


Bean Salad Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1/4 cup minced red onion; 4 teaspoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1 (15-ounce) can ­unsalted cannellini beans, rinsed and drained; and 2 diced plum tomatoes, stirring to combine. Serves 4 (serving size: about 1 cup) CALORIES 243; FAT 6.4g (sat 0.5g); SODIUM 150mg

Serving Size: 4- 3/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user NWILKER.

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