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Quinoa Vegetable Salad

12- 3 oz servings

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

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


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