Quinoa Salad

16 40 246
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 8
Quinoa Salad
Health Highlights


1 1/2 cup Quinoa, uncooked (rinsed several times)
3 cup Water (or chicken broth or vegetable broth, or a combination)
1 cup Green peas, raw (or frozen and then defrosted)
1 cup Broccoli, raw
1 cup Asparagus
1 cup Green/yellow string beans, raw
1/2 cup Red onion
1 cup Cherry Tomatoes (optional)
1/2 cup whole Black olives (chopped, optional)
1/3 cup Olive Oil, Extra Virgin
2 tbsp Balsamic vinegar (or lemon juice)
1 clove(s) Garlic (crushed)
2 tbsp Dill, fresh (chopped)
2 tbsp Parsley, fresh (chopped)
1 tsp Salt
1 tsp Black pepper


Rinse quinoa well (quinoa tastes bitter if not well rinsed). Bring 3 cups water or broth to a boil. Add rinsed quinoa and bring back to boil. Simmer uncovered for about 15 minutes until liquid is well absorbed. Transfer to large bowl with a small amount of olive oil to prevent sticking, and allow to cool. Meantime, mix together remaining oil, vinegar or lemon juice, parsley, and garlic in a small bowl. Add veggies to quinoa and toss well with dressing mixture, dill, salt and pepper. Chill before serving.

Nutrition Facts

Per Portion

Calories 246
Calories from fat 115
Calories from saturated fat 18.5
Total Fat 12.7 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 7.9 g
Cholesterol 0
Sodium 462 mg
Potassium 406 mg
Total Carbohydrate 28.7 g
Dietary Fiber 5.2 g
Sugars 4.9 g
Protein 6.8 g

Dietary servings

Per Portion

Grain 1.6
Meat Alternative 0.2
Vegetables 1.3

Energy sources