Quinoa Salad

Source: Vegan Quinoa Salad (altered to suit my taste/ingredient availability)

Ingredients:

  • 1 cup water
  • 1/2 cups raw whole grain quinoa
  • 1/3 cucumber, diced
  • 1/4 red or yellow bell pepper, diced
  • 1 tomato, diced
  • 2 tbsp olive oil
  • 1 tbsp cup lemon juice
  • 1 cloves garlic, minced
  • dash salt and pepper, to taste (sea salt tastes best)

Preparation:

Cook quinoa in vegetable broth until it fluffs up, about 15 minutes, stirring occasionally.

While quinoa is cooking, whisk together lemon juice, olive oil, garlic, salt, and pepper.

When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste, and chill before serving.

Makes 2 servings.

Nutrition/serving: Calories: 270, Total Fat: 10.5g, 16% RDA, Saturated Fat: 1.5g, 8% RDA; Cholesterol: 0mg, 0% RDA; Sodium: 518mg, 22% RDA; Total Carbohydrates: 34.5g, 11% RDA; Dietary Fiber: 4.4g, 18% RDA; Protein: 10.4g; Vitamin A 21%, Vitamin C 75%, Calcium 5%, Iron 15%

Notes