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Quinoa Vegetable Salad Ring Recipe
|Quinoa||1 Cup (16 tbs), uncooked|
|Vegetable cooking spray||1|
|Olive oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Thinly sliced zucchini||1 Cup (16 tbs)|
|Chopped yellow squash||1 Cup (16 tbs)|
|Seeded chopped tomato||1 Cup (16 tbs), unpeeled|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Minced marjoram||1 Tablespoon (Fresh)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|White wine vinegar||2 Tablespoon|
Serving size: Complete recipe
Calories 967 Calories from Fat 257
% Daily Value*
Total Fat 29 g45%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 590.5 mg24.6%
Total Carbohydrates 152 g50.5%
Dietary Fiber 27.1 g108.4%
Sugars 16.2 g
Protein 33 g66%
Vitamin A 94.3% Vitamin C 240.4%
Calcium 50.4% Iron 130.4%
*Based on a 2000 Calorie diet
Cook according to package directions; set aside.
Coat a large skillet with cooking spray; add olive oil, and place over medium heat until hot.
Add onion, green pepper, and garlic; saute until tender.
Add zucchini, yellow squash, and tomato; cook 3 minutes, stirring frequently.
Remove from heat; add quinoa, celery, and remaining ingredients, tossing gently.
Lightly pack mixture into a 6-cup ring mold coated with cooking spray.
Cover and chill 8 hours.
Unmold salad ring onto a serving platter; serve chilled or at room temperature.