Quinoa salad

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 156.2
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 588.2 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 6.1 g

View full nutritional breakdown of Quinoa salad calories by ingredient


Introduction

Fresh quinoa salad with finely diced vegetables, lentils, chickpeas and olives. Fresh quinoa salad with finely diced vegetables, lentils, chickpeas and olives.
Number of Servings: 18

Ingredients

    105 grams Black Olives
    196 grams Pepper, red or cayenne
    118 grams Carrots, raw
    270 grams Cucumber (with peel)
    200 grams Apples, fresh with skin
    0.75 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    120 grams Spinach, fresh
    50 gram Black Currants (by NZFOOD)
    229 grams Lentils
    500 gram(s) Beetroot - sliced and canned (Black & Gold) (solid only) (by CLOA513)
    500 grams Bob’s Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)
    6 tbsp Balsamic Vinegar
    3 tsp Salt
    240 grams Chickpeas (garbanzo beans)
    2 clove Garlic
    2 tbsp Coriander leaf, dried

Tips

Great with roasted cauliflower as well. Can be a side dish or served as a meal.


Directions

Cook 1 cup of quinoa in 2 cups water. Add soaked or canned lentils (can substitute chickpeas), olives and currents. Finely dice all other ingredients and add to quinoa mixture. Add salt, pepper, garlic (1 tbsp if desired), mint, coriander (1/4 cup each), balsamic vinegar. Mix well. Could add feta, haloumi or tempeh for non-vegan vegetarians.

Serving Size: Makes 18 - 1 cup servings.