Fresh Quinoa Veggie Salad

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By: The Homemakers Test Kitchen

The light texture of quinoa makes this high-protein ancient New World grain quite appropriate in salads. Use South American light-coloured quinoa or the nutty brown quinoa harvested from Saskatchewan.

Ingredients

2 cups (500 mL) quinoa

1 carrot, diced

1 stalk celery, diced

1 white turnip, diced

3 tomatoes, diced

1 cup (250 mL) diced cucumber

3 green onions (white parts only), chopped

1/4 cup (60 mL) chopped flat-leaf parsley

2 tbsp (30 mL) chopped fresh mint

1/4 cup (60 mL) lemon juice

1 tbsp (15 mL) red wine vinegar

1 clove garlic, pressed or minced

3/4 tsp (4 mL) salt

1/4 tsp (1 mL) black pepper

Dash hot pepper sauce

1/3 cup (75 mL) extra-virgin olive oil

Preparation

In fine sieve under cold running water, rinse quinoa. Drain and place in saucepan along with carrot, celery, turnip and 3-1/2 cups (875 mL) water; bring to boil. Reduce heat; simmer until quinoa is tender and liquid is absorbed, about 20 minutes. Transfer to bowl; fluff with fork and let cool. Add tomatoes, cucumber, onions, parsley and mint.

In small bowl, whisk together lemon juice, vinegar, garlic, salt, pepper and hot pepper sauce; whisk in oil. Toss with salad.

Makes 6 to 8 servings.

Serving(s): 6 to 8

Nutritional Information
Per each of 8 servings: about
Calories	266
Protein	7 g
Fat (total)	12 g
Sat. Fat	1.5 g
Carbohydrate	36 g
Fibre	4 g
Sodium	258 mg
Calcium	5 % RDI
Iron	34 % RDI
Vitamin A	28 % RDI
Vitamin C	35 % RDI
Folate	16 % RDI

Also in this menu:

Amazing grains

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