Chopped Vegetable Quinoa Salad
Try this Chopped Vegetable Quinoa Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains honey
dairy free
- olive oil
- 1 cup quinoa
- 2 medium carrots chopped
- 1 cup chopped cucumber
- sea salt and fresh ground black pepper
- sea salt and fresh ground pepper
- 1 tbsp. dijon mustard
- 1 1/2 cup chicken stock
- 2 tbsp. balsamic vinegar
- 2 tsp. honey
- 1 cup cubed butternut squash (i first cut the squash int
- 1 cup chopped green bell pepper (about 1/2 large pepper)
- 2 cups roughly chopped fresh spinach
- 1 tbsp. fresh chopped basil
- 2 tbsp. sunflower seeds roasted
- 1/4 cup orange juice (pulp free)
- Carbohydrate 31.4451335052643 g
- Cholesterol 3.60000000304326 mg
- Fat 3.96041523683254 g
- Fiber 3.44673062620038 g
- Protein 8.79091380727013 g
- Saturated Fat 0.674513190550963 g
- Serving Size 1 1 -8 (206g)
- Sodium 268.625459530583 mg
- Sugar 27.998402879064 g
- Trans Fat 0.325801950840757 g
- Calories 197 calories
Cook quinoa according to package directions in chicken stock instead of water; set aside to cool.Preheat the oven to 450F.Drizzle butternut squash with olive oil and mix to coat evenly. Lightly season with salt and pepper. Roast on a baking sheet for 20 minutes or until knife tender. Cool and chop into bite size pieces.In a large bowl, combine the cooked quinoa, butternut squash, carrots, cucumber, green bell pepper, spinach, basil and sunflower seeds. Mix in the Orange Vinaigrette and season with salt and pepper, if necessary.Chill, covered in the refrigerator for 30 minutes before serving.Whisk all ingredients until combined.
