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Nutrition facts per serving:

  • Servings Per Recipe 4 to 6 servings
  • Calories178
  • Total Fat (g)2
  • Sodium (mg)339
  • Carbohydrate (g)34
  • Fiber (g)6
  • Protein (g)9
*Percent Daily Values are base on a 2,000 calorie diet
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Quinoa Garden Salad

Makes: 4 to 6 servings
Prep: 25 minutes
Chill: 2 to 4 hours
 

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Ingredients

  • 1  cupwater
  • 1/2  cupquinoa, well rinsed
  • 1  cupchopped green, yellow, and/or orange sweet pepper
  • 2  tomatoes, chopped
  • 1  cupcanned garbanzo beans (chickpeas), rinsed and drained
  • 1/2  cupchopped green onions
  • 2  tablespoonschopped fresh parsley
  • 2  tablespoonschopped fresh mint
  • 2  tablespoonslemon juice
  •   Salt
  •   Ground black pepper

Directions

In a small saucepan, combine the water and quinoa. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until water is absorbed. Remove from heat and set aside.

Meanwhile, in a large bowl, combine sweet pepper, tomatoes, garbanzo beans, green onions, parsley, and mint. Add the cooked quinoa; mix well. Add lemon juice; toss well to mix. Season to taste with salt and black pepper. Cover and refrigerate for 2 to 4 hours before serving.

Quinoa Garden Salad


 
 
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