Quinoa Vegetable Salad

July 10, 2013

This is an extremely versatile quinoa salad. I used corn, green beans, edamame and broccoli because it's what I had on hand but feel free to use cucumber, mushrooms, dried fruit, zucchini, asparagus or tomatoes (or any other fruit or veggie you have on hand) to make it delicious!

1 c. quinoa
2 c. chicken or vegetable broth
4 c. vegetable or fruit of your choice (I used 1 c. each corn, green beans, edamame and broccoli)
1/2 large red onion, minced
2 T. freshly squeezed lemon juice
1 T. red wine vinegar
2 T. extra virgin olive oil
3 T. sliced or slivered almonds
1/2 c. finely chopped cilantro or parsley (I used cilantro)
Salt and pepper to taste

Cook quinoa in broth according to the package directions, allow to cool. Meanwhile, in a large bowl combine the remaining ingredients. Add quinoa when cooled and season to taste with salt and pepper.
See the full directions on my site

Nutritions

Calories
542

Sodium
144mg
6% DV

Fat
23g
35% DV

Protein
38g
77% DV

Carbs
40g
13% DV

Fiber
6g
24% DV