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Quinoa Salad Recipe
|White balsamic vinegar||2 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Vegetable broth||1 3⁄4 Cup (28 tbs)|
|Quinoa||1 Cup (16 tbs), well-rinsed and drained|
|Broccoli||1⁄2 Pound, cut into small florets, stems peeled and chopped|
|Scallions||2 , sliced|
|Red skinned apple||1 , cored and chopped|
|Celery rib||1 , chopped|
Calories 335 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 0.99 g4.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 239 mg10%
Total Carbohydrates 48 g16.2%
Dietary Fiber 9.5 g38%
Sugars 11 g
Protein 11 g22.3%
Vitamin A 10.1% Vitamin C 90.5%
Calcium 11.7% Iron 20.7%
*Based on a 2000 Calorie diet
Cover and set aside.
To make the quinoa: Pour the broth into a large measuring cup and add enough water to measure 2 cups.
Pour into a large saucepan and bring to a boil over high heat.
Add the quinoa.
Reduce the heat to low, cover, and simmer for 10 minutes.
Add the broccoli florets and stems.
Cover and cook for 10 minutes, or until all the liquid is absorbed and the broccoli and quinoa are tender.
Spoon the quinoa mixture into a large bowl.
Cover and refrigerate until cool.
Add the scallions, apple, celery, flaxseeds, and the reserved dressing and toss to coat.