Quinoa Salad
I just threw this together to get rid of a bunch of nearly empty bottles in the fridge. I had a basic concept, and am trying to document my progress.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- lemon zest
- 1 can black beans rinsed and drained
- fresh lemon juice
- 1 cup red quinoa organic
- 1 can chickpeas rinsed and drained
- 8 oz black olives pitted and roughly chopped
- 4 oz pimiento-stuffed olives drained, roughly chopped
- 1/4 cup pickled beets drained, roughly chopped
- 1/8 cup sun dried tomatoes drained, roughly chopped
- 3/4 cup red wine vinegar
- Carbohydrate 54.9282898333333 g
- Cholesterol 0 mg
- Fat 10.1381743333333 g
- Fiber 13.1796616158744 g
- Protein 14.206522 g
- Saturated Fat 1.33966973333333 g
- Serving Size 1 1 Serving (270g)
- Sodium 851.966666666667 mg
- Sugar 41.748628217459 g
- Trans Fat 0.729709599999996 g
- Calories 362 calories
Prepare quinoa according to package directions. Bring to room temperature. Prepare other ingredients (rinsing, chopping, pitting, draining, etc.) Combine and serve, or refrigerate for later.
