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Quinoa Vegetable Salad Ring

Veggie.Lover's picture
  Quinoa 1 Cup (16 tbs), uncooked
  Vegetable cooking spray 1
  Olive oil 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Thinly sliced zucchini 1 Cup (16 tbs)
  Chopped yellow squash 1 Cup (16 tbs)
  Seeded chopped tomato 1 Cup (16 tbs), unpeeled
  Chopped celery 1⁄2 Cup (8 tbs)
  Minced fresh parsley 1⁄2 Cup (8 tbs)
  Minced marjoram 1 Tablespoon (Fresh)
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  White wine vinegar 2 Tablespoon

Place quinoa in a large, fine metal strainer; rinse with cold running water, and drain.
Cook according to package directions; set aside.
Coat a large skillet with cooking spray; add olive oil, and place over medium heat until hot.
Add onion, green pepper, and garlic; saute until tender.
Add zucchini, yellow squash, and tomato; cook 3 minutes, stirring frequently.
Remove from heat; add quinoa, celery, and remaining ingredients, tossing gently.
Lightly pack mixture into a 6-cup ring mold coated with cooking spray.
Cover and chill 8 hours.
Unmold salad ring onto a serving platter; serve chilled or at room temperature.

Recipe Summary

Side Dish

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