Quinoa Veggie Salad
This Quinoa Veggie Salad is sure to be a favorite! Toss in some chicken or salmon for added protein and to create a balanced meal.
Ingredients
- 2 cups Quinoa
- 3 cups Water
- 2 Tablespoons Vegetable Oil
- 1 teaspoon Lemon Rind Grated
- 2 Tablespoons Lemon Juice
- ½ teaspoon Salt
- 1 cup Cherry Tomatoes Quartered
- 1 Green Bell Pepper Chopped
- ½ Cucumber Chopped
- 2 Carrots Chopped
- ⅓ cup Feta Cheese Crumbled
- 2 Scallions Finely sliced
Equipment
- Small Mixing Bowl
- Large Mixing Bowl
- Saucepan
Instructions
- Rinse quinoa. Bring water or broth to a boil in large saucepan; stir in quinoa. Cover and simmer 15 minutes, or until absorbed.
- Whisk together olive oil, grated lemon rind, lemon juice and salt for dressing, in a small bowl.
- Add dressing and remaining ingredients to quinoa in a large bowl; toss well and serve.
Notes
Chef’s Tips
- Quinoa salad can be made with other fresh or cooked vegetables. Add meat or beans for even more protein.
Nutrition
Nutrition Facts
Quinoa Veggie Salad
Amount per Serving
Calories
160
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
4
mg
1
%
Sodium
172
mg
7
%
Potassium
288
mg
8
%
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
2014
IU
40
%
Vitamin C
15
mg
18
%
Calcium
49
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Carrots, Cherry Tomatoes, Cucumbers, Feta Cheese, Green Bell Pepper, Lemon Juice, Olive Oil, Quinoa, Salt, Scallions, Water