Quinoa Salad
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 135.1
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 71.9 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.8 g
- Protein: 5.4 g
View full nutritional breakdown of Quinoa Salad calories by ingredient
Introduction
Get out the Quinoa and try this perfect grain in a very easy recipe that makes a lot, is healthy, and stands up well for a week in the refrigerator- it actually gets better. Just don't cut up tomatoes or it will not keep as well. A different take on the wheatberry or barley salad. Get out the Quinoa and try this perfect grain in a very easy recipe that makes a lot, is healthy, and stands up well for a week in the refrigerator- it actually gets better. Just don't cut up tomatoes or it will not keep as well. A different take on the wheatberry or barley salad.Number of Servings: 18
Ingredients
-
1 C. dry quinoa- Ancient Harvest (will make 3 cups cooked)
2 1/2 C. chicken broth
1 C chopped parsley
1/2 C chopped scallions
1 medium cucumber peeled, seeded, and diced (or use the long English cucumber but just use half)
1 1/2 C cherry or grape tomatoes- whole
1/2 C diced zucchini or summer squash-fresh, not cooked
2 C frozen edamame (cooked per package instructions)
1/2 C. chopped pecans (toasted)
Vinaigrette Dressing:
1/2 C lemon juice
1 lemon zested
2 garlic cloves minced
1/4 C olive oil
1 tsp salt
1/2 tsp pepper
Directions
Place quinoa and 2 1/2 C. chicken broth in pot and bring to boil. Reduce to simmer, cover and cook till all liquid is absorbed and grains have turned transparent. Cool slightly but still warm.
Mix all ingredients in a bowl and toss thoroughly. Make vinaigrette by mixing salt, pepper, garlic and lemon juice and zest. Slowly drizzle in olive oil and mix well. Or you can just put in a small jar and shake it up. Pour over quinoa mixture and mix well. Serve at room temperature or chilled. Makes 15 to 20 servings.
Number of Servings: 18
Recipe submitted by SparkPeople user POSITIVEOUTCOME.
Mix all ingredients in a bowl and toss thoroughly. Make vinaigrette by mixing salt, pepper, garlic and lemon juice and zest. Slowly drizzle in olive oil and mix well. Or you can just put in a small jar and shake it up. Pour over quinoa mixture and mix well. Serve at room temperature or chilled. Makes 15 to 20 servings.
Number of Servings: 18
Recipe submitted by SparkPeople user POSITIVEOUTCOME.