Kitchen Sink Quinoa Salad
Adapt this recipe to any leftover vegetables in your crisper, the more the merrier! Halved cherry tomatoes are a great substitute if you don’t have sun-dried tomatoes.
Best Health Magazine, May 2012; Photo by Ryan Szulc
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 cup broccoli stems and florets, diced
- 1/4 cup red onion diced
- 1/4 cup carrots peeled and diced
- 1/4 cup celery diced
- 1/4 cup fennel diced
- 1/4 cup red pepper diced
- 1 cup quinoa cooked as per package directions and cooled
- 1 cup canned chickpeas rinsed
- 1/4 cup cucumber seeded and diced
- 1/4 cup sun-dried tomatoes rinsed and chopped
- 10 basil leaves thinly sliced
- 15 mint leaves thinly sliced
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- To a medium-sized sauté pan over medium heat, add olive oil, broccoli, onion, carrots, celery, fennel and red pepper. Sauté until soft, about three minutes.
- Place in a medium bowl and add quinoa, chickpeas, cucumber, sundried tomatoes, basil, mint,lemon juice and balsamic vinegar. Fold together, and season to taste.
Recipe Notes
Per serving: 221 calories, 6 g protein, 9 g fat (1 g saturated fat), 30 g carbohydrates, 6 g fibre, 0 mg cholesterol, 272 mg sodium
