Side Dishes
December 28, 2013
Calories
331
Sodium
20mg
0% DV
Fat
18g
27% DV
Protein
11g
22% DV
Carbs
41g
13% DV
Fiber
6g
27% DV
Rainbow Quinoa Salad
11
4
1 cup rainbow quinoa
2 cups water
1 medium red onion, diced
1 medium cucumber, seeded and diced
1 cup cherry tomatoes, quartered
1 cup broccoli
ΒΌ cup cashews
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Juice of 1 lemon
Salt and pepper to taste
2 cups water
1 medium red onion, diced
1 medium cucumber, seeded and diced
1 cup cherry tomatoes, quartered
1 cup broccoli
ΒΌ cup cashews
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Juice of 1 lemon
Salt and pepper to taste
Cook quinoa according to package directions.
Meanwhile, prepare vegetables.
Whisk together the olive oil, vinegar and lemon juice.
Add the vegetables and cashews to the cooked quinoa.
Pour in the olive oil mixture and stir until salad is evenly coated.
Add salt and pepper if desired.
Serve at room temperature or chilled.
Nutritions
Calories
331
Sodium
20mg
0% DV
Fat
18g
27% DV
Protein
11g
22% DV
Carbs
41g
13% DV
Fiber
6g
27% DV
