Quinoa and Roasted Vegetable Salad
A great salad to tote to a potluck or dish up at a summer barbecue.
Best Health Magazine, Summer 2010
| Servings |
| 8servings (as a side dish) |
| Servings |
| 8servings (as a side dish) |
Ingredients
- 1 1/2 cups quinoa uncooked
- 2 1/2 cups cold water
- 1 pinch salt
- 2 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 large onion chopped
- 1 large red pepper sliced
- 1 medium zucchini sliced in rounds
- 2 large tomatoes chopped
- 1/4 cup fresh basil or cilantro chopped
- 1/2 cup feta cheese crumbled
Servings: servings (as a side dish)
Units:
|
Ingredients
Servings: servings (as a side dish)
Units:
|
Instructions
- Rinse quinoa well to remove any residue from the husk.
- Pour into a medium pot with water and salt; cover and bring to a boil. Reduce heat and simmer, about 10 minutes.
- Remove from heat; leave covered for 15 minutes until liquid is absorbed. Stir in olive oil and lemon juice.
- While quinoa cooks, roast or grill onion, red pepper and zucchini until tender.
- Place quinoa in large bowl, and mix in vegetables plus tomatoes, basil and feta cheese. Serve warm or cold.
Recipe Notes
Per serving: 199 calories, 7 g protein, 8 g fat (2 g saturated fat), 27 g carbohydrates, 4 g fibre, 8 mg cholesterol, 125 mg sodium
