Saturday, 30 June 2012

Quinoa Summer Salad

Quinoa (keen-wa) is actually a seed that we cook and use like a grain. Vegetarians and vegans should definitely give this recipe a try, as quinoa is a source of complete protein. A complete protein contains all nine essential amino acids that your body requires to preform basic functions... hence the word "essential".

I use quinoa in many different ways. Turkey quinoa meatloaf is quite tasty, as is quinoa pudding (tastes similar to rice pudding). Hot, cold, or room temperature, I like it all ways!

You can use whatever vegetables you happen to have on-hand for this recipe. Additionally, you can play around with different dressings/flavors to suite your taste. 

Quinoa Summer Salad

Makes 6 servings
  • 1 cup red quinoa, uncooked (may substitute with different colors of quinoa)
  • 1 1/2 cups vegetable or chicken stock 
  • 1 bell pepper, sliced thin
  • 3 stalks celery, sliced thin
  • 1 green onion, sliced thin
  • 1 large carrot, sliced thin
  • 3 tablespoons fat-free Italian dressing (or whatever you prefer)
  • Rinse quinoa very well, place in medium saucepan with 1 1/2 cups vegetable stock. Bring to a boil, then reduce heat and simmer uncovered 15-20 min. All the water should be absorbed/evaporated. 
  • Toss cooled quinoa, bell pepper, celery, onion, carrot, and dressing. Serve cold.


(For 1/6th of the recipe)
  • Calories- 131
  • Carbohydrates- 25g
    • Sugar- 3g
    • Fiber- 3g
  • Fat- 2g
  • Protein- 4g

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