Quinoa Vegetable Salad (Sur La Table)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 136.3
- Total Fat: 5.3 g
- Cholesterol: 1.3 mg
- Sodium: 508.0 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 4.0 g
- Protein: 6.4 g
View full nutritional breakdown of Quinoa Vegetable Salad (Sur La Table) calories by ingredient
Introduction
Good Salad warm or cold. Good source of protein and vitamins Good Salad warm or cold. Good source of protein and vitaminsNumber of Servings: 8
Ingredients
-
1 cut quinoa
2 cups homemade chicken broth or 1 cup canned chicken broth with 1 cup water
2 ripe tomatoes, cored, seeded and chopped
1 large cucumber peeled and diced
1 cup chopped celery
1 cup packed fresh parsley
1 cup packed chopped fresh mint leaves
1 mediaum carrot, chopped
4 green onions with green tops, chopped
1 clove garlic, minced
1/2 cup fresh lemon juice
1 Tablespoon plus 1 teaspoon extra virgin olive oil
1/2 teaspoon salt, or less to taste
Directions
Rinse the quinoa in a strainer, drain. Place in a 2 quart saucepan with the stock and bring to a boil. Reduce the heat, cover and simmer for 14 minutes, or until all the water is absorbed.
While quinoa is cooking, prepare the vegetales and herbs.
Transfer the quinoa to a large bowl. Add the tomatoes, cucumber, celery, parsley, mint, carrots, gren onions, and garlic
Sprinkle the lemon juice, olive oil, and salt over the salad. Mix to combine the flavors. Salad may be eaten immediately, or chilled for 1 hour before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user DSTALNAKER.
While quinoa is cooking, prepare the vegetales and herbs.
Transfer the quinoa to a large bowl. Add the tomatoes, cucumber, celery, parsley, mint, carrots, gren onions, and garlic
Sprinkle the lemon juice, olive oil, and salt over the salad. Mix to combine the flavors. Salad may be eaten immediately, or chilled for 1 hour before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user DSTALNAKER.