Cold and Colorful Quinoa Salad
Try this Cold and Colorful Quinoa Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- juice of 1 lemon
- 1 cup quinoa
- 4 green onions diced
- 1 cup grape tomatoes halved
- 3 tbsp. olive oil
- 13/4 cup low-sodium chicken or vegetable broth (make sure t and use vegetable broth if you need this dish to be vegan or vegetarian)
- 1 can eden organic navy beans drained and rinsed well
- 1/2 english cucumber diced
- 1/4 cup red cabbage diced
- 1/2 orange bell pepper diced
- 1/4 cup flat-leaf parsley finely chopped
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- Carbohydrate 163.546586010914 g
- Cholesterol 0 mg
- Fat 95.3831214142429 g
- Fiber 19.6202338620179 g
- Protein 35.1376978286644 g
- Saturated Fat 12.8771806414311 g
- Serving Size 1 1 recipe (634g)
- Sodium 37.2326313203269 mg
- Sugar 143.926352148896 g
- Trans Fat 3.53170095457618 g
- Calories 1625 calories
In a medium saucepan, heat broth until boiling. Add quinoa (be sure to rinse quinoa as directed on package), stir, place lid on pot and turn heat to low. Cook for 15 minutes, until all liquid is absorbed. Remove from heat and fluff with fork.In a large bowl, combine remaining ingredients. Add quinoa and mix.Serve immediately or refrigerate to serve as a cold salad.
