Colorful Quinoa Salad Recipe photo by Taste of Home
Colorful Quinoa Salad
TOTAL TIME: Prep: 30 min. + cooling
YIELD: 8 servings.
My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this dish together as a side we could all share. We love it for leftovers too. —Catherine Turnbull, Burlington, Ontario
Ingredients
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2 cups water
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1 cup quinoa, rinsed
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2 cups fresh baby spinach, thinly sliced
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1 cup grape tomatoes, halved
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1 medium cucumber, seeded and chopped
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1 medium sweet orange pepper, chopped
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1 medium sweet yellow pepper, chopped
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2 green onions, chopped
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DRESSING:
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3 tablespoons lime juice
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2 tablespoons olive oil
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4 teaspoons honey
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1 tablespoon grated lime zest
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2 teaspoons minced fresh gingerroot
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1/4 teaspoon salt
Directions
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1.
In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
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2.
Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
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