Summer Quinoa Salad

Summer Quinoa Salad
Serves 8 (1/2 cup portions)

1 1/2 cups cooked quinoa
1/2 cup red onion, diced
1/4 cup sun-dried tomatoes, minced
1 large bell pepper (any color) minced
1 cucumber, peeled and seeded, then diced
4 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried basil

  1. Prepare the quinoa according to directions.
  2. While the quinoa is cooking, prepare all vegetables. Ideally, all veggies should be cut to the same size, about 1/4 inch square bits.
  3. Mix the olive oil, vinegar and basil.
  4. When the quinoa is cooked, mix it with all other ingredients. 
  5. Can be served warm or chilled.

Nutritional Data:
Calories:    99
Fat:          4.4g
Sat fat:     0.5g
Chol:          0mg
Sodium:    75mg
Carbs:   11.6g
Fiber:        2g
Protein:  2.4g

You can use almost any vegetable in this (spring peas, tomatoes, green beans, etc).

Also, there are three types of quinoa, white, red and black. I don’t think there is any nutritional difference. I buy the red because it tends to look better when in a dish.

Posted in Cucumber, Peppers, Quinoa, Salad, Side DIsh