Quinoa Vegetable Salad Recipe

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Quinoa Vegetable Salad Recipe
Quinoa Vegetable Salad Recipe photo by Taste of Home
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Quinoa Vegetable Salad Recipe

Read Reviews
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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
Recommended: 20 Quinoa Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + chilling

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

Nutritional Facts

1 each: 145 calories, 4g fat (0 saturated fat), 0 cholesterol, 244mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Quinoa Vegetable Salad in Country Woman April/May 2010, p47

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Bama14 User ID: 5947989 191344
Reviewed Jul. 19, 2012

"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."

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