AuthorLife and Health NetworkThis earthy, nutty flavored, grain-like seed makes a great rice substitute. It’s gluten-free, packed with protein, and delicious!
Life and Health tip: Remember that grains in your salad still count as carbohydrate servings. To bulk up this meal, could add extra beans and serve with carrot sticks and fresh fruit.
Ingredients
Instructions
Rinse quinoa thoroughly in a mesh strainer for 2 minutes.
Add to pot with 2 cups water or broth and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until liquid has absorbed and quinoa is tender. Set quinoa aside or put into refrigerator to cool down.
In a small bowl, add all dressing ingredients and whisk together to thoroughly combine.
In a large bowl, add the cooked quinoa with all other salad ingredients.
Pour dressing over the top and toss to combine.
Chill for at least an hour for better flavor.
Serving Size ½ cup Servings 12 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Rinse quinoa thoroughly in a mesh strainer for 2 minutes.
Add to pot with 2 cups water or broth and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until liquid has absorbed and quinoa is tender. Set quinoa aside or put into refrigerator to cool down.
In a small bowl, add all dressing ingredients and whisk together to thoroughly combine.
In a large bowl, add the cooked quinoa with all other salad ingredients.
Pour dressing over the top and toss to combine.
Chill for at least an hour for better flavor.