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Quinoa Vegetable Salad Recipe

Quinoa Vegetable Salad Recipe photo by Taste of Home

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Protein-rich quinoa has been called the nutritional supergrain. Its light and crunchy texture makes it terrific in salads, like this well-dressed mix of colorful veggies.—Merwyn Garbini, Tucson, Arizona

This recipe is:

Diabetic Friendly

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Quinoa Vegetable Salad Recipe

Prep: 20 min. Cook: 15 min. + chilling

Yield: 4 Servings

20 15 35

Ingredients

1 cup water
1/2 cup quinoa, rinsed
1 cup grape tomatoes, halved
1/2 cup frozen peas, thawed
1 small carrot, shredded
1 shallot, minced
2 tablespoons lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons olive oil
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups fresh spinach

Directions

In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Transfer to a large bowl; cool completely. Add the tomatoes, peas, carrot and shallot.
In a small bowl, combine the lemon juice, vinegar, parsley, thyme, oil, mustard, sugar, salt and pepper. Drizzle over quinoa mixture; toss to coat. Chill until serving.
Place spinach on a serving plate; top with quinoa salad. Yield: 4 servings.

Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Nutritional Facts 3/4 cup salad with 1/2 cup spinach equals 145 calories, 4 g fat (trace saturated fat), 0 cholesterol, 244 mg sodium, 24 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Originally published as Quinoa Vegetable Salad in Country Woman April/May 2010, p47

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Quinoa Vegetable Salad

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(1-1) of 1 reviews

Reviewed on Jul. 19, 2012 by Bama14

the dressing is way too tart for me. I had to had lots of sugar and some mayonaise to calm it down. Love quinoa but will look for a different dressing next time.