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Quinoa Vegetable Salad

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
  • Total Time
    Prep: 20 min. Cook: 15 min. + chilling
  • Makes
    4 servings


  • 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


  • 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.
Nutrition 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.

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