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Veggie Quinoa Salad - Dietitian's Choice Recipe
  (136 ratings) Nutrition Information:
Calories: 150Protein: 4 g Carbs: 27 g Fat: 3 g Saturated Fat: 0 g Sodium: 139 mg Fiber: 3 g
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Get your whole grains and veggies in one dish! Quinoa is a South American grain that has a nutty taste, fluffy texture, is a good source of fiber and is higher
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Ingredients:
1 cup uncooked Quinoa
2 cups low-sodium vegetable broth
2 tomatoes, chopped
1 cucumber, peeled and chopped
3 celery stalks, chopped
1 cup fresh parsley, chopped
1/2 cup green onions, sliced
1/2 cup dried cranberries
1-2 garlic cloves, minced
The juice of 2 lemons
1 tablespoon olive oil
2 cups low-sodium vegetable broth
2 tomatoes, chopped
1 cucumber, peeled and chopped
3 celery stalks, chopped
1 cup fresh parsley, chopped
1/2 cup green onions, sliced
1/2 cup dried cranberries
1-2 garlic cloves, minced
The juice of 2 lemons
1 tablespoon olive oil
Directions:
| 1 | Rinse quinoa in a strainer. Combine quinoa and vegetable broth in a medium sauce pan and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until all the broth is absorbed. |
| 2 | Transfer quinoa in to a large bowl. Add the tomatoes, cucumber, celery, parsley, green onion, cranberries and garlic. |
| 3 | Drizzle lemon juice and olive oil over the mixture. Toss salad to mix well. |
| 4 | If possible chill for an hour before serving. |
| 5 | Use this as a main dish and serve over salad greens and add garbanzo beans, grilled tofu or chicken. |
| 6 | ENJOY! |
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(136 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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