Quinoa salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 132.8
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 102.4 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.8 g
- Protein: 3.9 g
View full nutritional breakdown of Quinoa salad calories by ingredient
Introduction
Cookie and Kate quinoa salad Cookie and Kate quinoa saladNumber of Servings: 12
Ingredients
-
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
1 medium Cucumber (peeled)
1 medium (2-1/2" dia) Onions, raw
1 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
240 gram(s) Chickpeas (canned), 1 can = 240g drained (by SLENDERCLAIRE)
.25 cup Lemon Juice
.25 cup Olive Oil
3 tbsp (C) Vinegar, Red Wine (Gr Value)
2 clove Garlic
.5 tsp Salt
1.5 cup Parsley
Ground pepper to taste
Directions
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Serving Size: Each serving is 1/2 cup. Makes 12
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Serving Size: Each serving is 1/2 cup. Makes 12