Laurie Ratcliff (muridae) wrote in vegancooking,
Laurie Ratcliff

Summery quinoa and vegetable salad

For dinner tonight, I made a quinoa salad. I seem to be making lots of random salady things lately, but hey, random salady things are great summer food. Alas, no pictures today.

one cup uncooked quinoa, thoroughly rinsed
two cups stock or water
(makes about three cups of quinoa, cooked)

one large cucumber, peeled and chopped
one green bell pepper, chopped
three large scallions, chopped
12 oz cherry tomatoes, halved
about 8 radishes, sliced thinly
sliced almonds
olive oil, lemon juice, salt, and pepper to taste

Bring the stock to a boil and add the quinoa. Reduce heat to a simmer and cook, covered, for approximately 15 minutes or until done. Allow to cool.

When the quinoa is cooled, mix it in with the chopped veggies and sliced almonds, add a splash of olive oil, and enough lemon juice, salt, and pepper to suit your tastes. Easy!

You can also serve it over a bed of greens, which would be even more nutritious.

The nutritional info, according to

Amount Per 1 serving        
Calories 235
Calories from Fat 45        
% Daily Value *        
Total Fat 5g         8%        
          Saturated Fat 0g         0%        
          Polyunsaturated Fat 0g                  
          Monounsaturated Fat 0g                  
Cholesterol 0mg         0%        
Sodium 25mg         1%        
Potassium 0mg         0%        
Total Carbohydrate 41g         14%        
          Dietary Fiber 5g         20%        
Protein 8g         16%

It also has tons of vitamins and minerals like Vitamin C, phosporus, magnesium, and copper.
Tags: grains-quinoa
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