Quinoa Salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 96.4
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 49.2 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.5 g
- Protein: 2.1 g
View full nutritional breakdown of Quinoa Salad calories by ingredient
Introduction
I used what I had in my frig and garden - I think this could be good with just about any veggies you wanted to include though! Next I'm planning to add some Black Beans to make it a little more of a main course salad!! I used what I had in my frig and garden - I think this could be good with just about any veggies you wanted to include though! Next I'm planning to add some Black Beans to make it a little more of a main course salad!!Number of Servings: 12
Ingredients
-
1TBLS olive oil
1 cup broth (I used turkey that I had in the freezer but you can use any)
1/2 cup hot water
1 cup dry quinoa (makes roughly 2 1/2 cups cooked)
1 Sweet Pepper Orange (or Yellow) chopped
1 large green onion chopped
1 cup chopped cucumber
1 cup cherry tomatoes cut in two (or chopped tomatoes work too)
1/3 cup Lemon juice
1/4 cup Olive oil
1 glove Garlic minched very very fine
1 TBLS finely chopped chives
Salt and Pepper to taste
Directions
This makes 12 - 1/2 cup servings for a side dish or make them larger for a main dish - yumm!
Toast the washed/soaked (per package instructions) quinoa in a pan large enough to hold the broth for a few minutes - until you start hearing the popping sound. Add the broth and water and allow to come to a boil. Turn down and cook until just done. Allow to cool to room temperature.
While that cooks, chop vegitables and add to cooled quinoa, gently stirring to mix them in.
Make vinegarette - squeeze juice of one large lemon - approx 1/3 cup. Add garlic, chives and salt and pepper to taste. Slowly wisk while adding olive oil. Add to quinoa, cover and chill.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user AUNTIE65.
Toast the washed/soaked (per package instructions) quinoa in a pan large enough to hold the broth for a few minutes - until you start hearing the popping sound. Add the broth and water and allow to come to a boil. Turn down and cook until just done. Allow to cool to room temperature.
While that cooks, chop vegitables and add to cooled quinoa, gently stirring to mix them in.
Make vinegarette - squeeze juice of one large lemon - approx 1/3 cup. Add garlic, chives and salt and pepper to taste. Slowly wisk while adding olive oil. Add to quinoa, cover and chill.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user AUNTIE65.
Member Ratings For This Recipe
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