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Quinoa Vegetable Salad

Serves: 8
Total Calories: 97

Ingredients

1 cup quinoa or bulgur wheat
2 cups chicken stock or water
2 ripe tomatoes, chopped
2 cups cucumbers, chopped
1 cup celery, chopped
1 cup packed parsley, chopped
1 cup packed fresh mint leaves, chopped
1/2 cup carrot, chopped
1/2 cup sliced scallion
1 clove garlic, minced
1/2 cup lemon juice
1 tablespoon plus 1 tsp. olive oil
1/4 teaspoon salt (optional)

Directions:

1. Rinse grain in medium strainer drain. Place in 2-qt saucepan with chicken stock or water and bring to boil. Reduce heat and simmer, covered, for 10-15 minutes, or until all water is absorbed.

2. Transfer to large bowl.

3. Add tomatoes, cucumber, celery, parsley, mint, carrots, scallions, and garlic.

4. Sprinkle lemon juice, olive oil, and salt over salad. Mix to combine flavors.

5. Chill 1 hour before serving.

EXCHANGES
1 Starch/Bread
1 Vegetable
1/2 Fat

NUTRITION FACTS
Calories 127
Total Fat 3 grams
Saturated Fat trace
Cholesterol 10 milligrams
Sodium 121 milligrams (without added salt 49 milligrams)
Total Carbohydrate 21 grams
Dietary Fiber 4 grams
Protein 4 grams

Nutritional Facts:

Serves: 8
Total Calories: 97
Calories from Fat: 18

This Quinoa Vegetable Salad recipe is from the The Healthy HomeStyle Cookbook Cookbook. Download this Cookbook today.


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