Quinoa Vegetable Salad

Serves = 1/2 cup (yields 2 quarts)

Nutritional Analysis Per Serving: 

Calories  109 Dietary Fiber  2.8g
Total Fat 1.6g Sugars  g
Saturated Fat g Protein  g
Cholesterol  mg Vitamin A %
Total Carbohydrate g Vitamin C %
Sodium  53mg Calcium  %
Iron %
 

Amount:

Ingredients:

1 cup

 Uncooked Quinoa
2 cups Low Sodium Vegetable Broth
2 Ripe Tomatoes, diced
1 large Cucumber, diced
1 cup Celery, diced
1 cup Fresh Parsley, chopped
1 cup Fresh Mint Leaves, chopped
½ cup Fresh Carrots, shredded
4 Green Onions, chopped
1 clove Garlic, minced
½ cup Fresh Lemon Juice

Recipe Directions:

  1. Rinse the quinoa in a medium strainer;  drain. 

  2. Place in a kettle with the vegetable broth and bring to a boil.

  3. Reduce the heat, cover, and simmer for 10 to 15 minutes, or until all the water is absorbed. Transfer the quinoa to a large bowl. 

  4. Add the tomatoes, cucumber, celery, parsley, mint, carrots, green onions, and garlic. 

  5. Toss with the lemon juice. 

  6. Chill at least one hour before service.