Tangy Quinoa Salad

Cook the quinoa in the water for about 15 minutes. Let cool. This can be done ahead.
While the quinoa cooks, prepare the vegetables then combine well with the cooled quinoa.
Mix juices, syrup and salt together.
Combine the juice mixture with the quinoa/veggie mixture and serve.

Banner Image:

KJones TangyQuinoaSalad.jpg

Grain:

Ingredients:

½ cup (100g) of quinoa

1 cup (100ml) water

1 stalk spring onions

1 red pepper

¼ cucumber — sliced

½ cup (200ml) orange juice

1 teaspoon lime juice

1 Tablespoon balsamic syrup

Pinch of salt

Active time:

10 minutes

Yield:

2 servings

Nutrition:

Calories: 110 , Total Fat: 1.5 g, (Saturated Fat: 0 g), Sodium: 10 mg, Carbohydrate: 22 g, Fiber: 2 g, Protein: 4 g  

Author:

Recipe and photo courtesy of Ken Jones, author of The Quinoa Cookbook [2].

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Affordable

Course:

Salads

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

Recipes don’t get much simpler than this. You can vary the vegetables according to what you have on hand.