Quinoa Salad - A Perfect Protein Meal

bhavnaskitchen's picture

Oct. 25, 2012

Ingredients

Quinoa 1 Cup (16 tbs)
Water 2 Cup (32 tbs)
Chickpea 1 1/2 Cup (24 tbs) , boiled
Fresh lemon juice 1/2 Large
Green chilies 2 Medium , finely chopped
Carrots 1/2 Medium , shredded
Beetroot 1/4 Medium , shredded
Cumin powder 1/4 Teaspoon
Paprika 1/2 Teaspoon
Tomatoes 1/4 Cup (4 tbs)
Red onion 1/2 Cup (8 tbs) , finely chopped
Scallions 1/4 Cup (4 tbs)
Coriander leaves 1/4 Cup (4 tbs)
Olive oil 2 Tablespoon
Garlic 1 Tablespoon , minced
Salt 1 Teaspoon (to taste)
Almonds 1 Tablespoon , slivered

Directions

GETTING READY

1. In a pot on high heat, add water and quinoa and bring it to a boil. Once it has boiled, lower the heat and let it simmer covered for 10 minutes or until it is completely cooked.

2. In a pan, heat oil and add the garlic, onion, green chilies and stir fry on medium high for 1 minute.

3. Add salt to taste and the chickpeas. Stir until well incorporated.

4. Switch off the gas and add in the carrot and beetroot. Mix well.

5. Add the cooked quinoa, remaining vegetables and lemon juice. Mix until well incorporated.

SERVING

6. Serve the salad garnished with slivered almonds.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 372Calories from Fat 97

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 357 mg14.88%

Total Carbohydrates 55 g18.3%

Dietary Fiber 12 g48%

Sugars 8 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet