12 – 3 oz servings

Ingredients

  • 4 oz of quinoa – Cooked as per instructions on the box (typical ratio of ½ cup quinoa to 1 cup water)
  • Rinse uncooked quinoa in a fine sieve until water runs clear, drain, and transfer to a medium pot. Add water and bring to a boil. Cover, reduce to heat to medium low and simmer until water is absorbed (~15 – 20 minutes). Set aside off the heat for 5 minutes. Uncover and fluff with a fork.
  • ¾ cup Tomatoes – small dice
  • 1/3 cup Carrots – small dice
  • ¾ cup Red Bell Peppers – small dice
  • ¼ cup Green Bell Peppers – small dice
  • ½ cup Cucumbers – peeled, small dice
  • 1/3 cup Onions – small dice
  • 3 TB Cilantro – chopped
  • 1 TB Fresh Mint Leaves – chopped
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 3 TB Extra Virgin Olive Oil
  • 3TB Balsamic Vinegar
  • 3TB Fresh Parsley – chopped

Directions

  1. After quinoa is cooked in water, cool it down immediately under cold water, or refrigerator to stop it from cooking.
  2. In a large bowl add quinoa to remaining ingredients, and toss well to incorporate all ingredients.

Nutrition

(1/12th recipe (3 oz))

Calories 90
Protein 2.5grams
Fat 2.6grams
Carbohydrates 6.8grams
Cholesterol 0grams