Rainbow Quinoa Salad
Quinoa salad recipe with fresh vegetables, basil, olive oil and orange juice. This quinoa salad is a perfect main dish salad. Add grilled chicken or tofu, or boiled egg for even more protein.
Ingredients
| White quinoa/Blended quinoa | 1 Cup (16 tbs) | |
| Water | 1 1/2 Cup (24 tbs) | |
| Corn kernel | 1/2 Cup (8 tbs) (fresh or frozen) | |
| Orange juice | 1/4 Cup (4 tbs) | |
| Olive oil | 2 Tablespoon | |
| Mustard | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Carrot | 1 , grated | |
| Celery stalk | 1 , diced | |
| Radicchio head | 1/2 | |
| Green onions | 2 , sliced | |
| Minced fresh basil/Parsley | 2 Tablespoon (or dill) | |
| Toasted almonds | 1/4 Cup (4 tbs) (optional) (Optional) | |
| Pepper | 1/2 Teaspoon | |
| Red bell pepper | 1/2 , dice |
Directions
MAKING
Combine quinoa with 1½ cups water in a small pot. Cover and bring to boil. Reduce to low and simmer 12 minutes. Turn off heat and add corn but do not stir. Put the lid back on. Let it hang out while you prep the vegetables.
Grate the carrot and dice the celery and bell pepper. Shred the radicchio.
Transfer the quinoa to a large bowl and pour the orange juice over, then the olive oil, mustard, salt and pepper. Toss gently with a spoon to mix. Add in the vegetables and herbs. Stir again.
SERVING
Serve warm or cold, topped with toasted nuts
Recipe Summary
Nutrition Facts
Serving size
Calories 214Calories from Fat 91
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 356 mg14.83%
Total Carbohydrates 25 g8.3%
Dietary Fiber 3 g12%
Sugars 2 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
