Quinoa Salad
Meal: 284 cal Protein: 7 g Carbs: 25 g Fat: 18 g
This is a salad that continues to improve with time as the flavors blend together. The key to managing the calories of this salad is two-fold. First, cook the quinoa in flavorful broth instead of water. This add flavor without adding a ton of calories. Second, dress the quinoa with a small amount of dressing while it’s still hot so it absorbs all the lemony flavor. And third, follow the 50/50 rule – double the volume of quinoa with lower calorie vegetables and herbs.
Serving size 4 284 cal Protein: 7 g Carbs: 25 g Fat: 18 g
Ingredients
- ¼ C Lemon Juice , fresh
- ¼ C Olive Oil
- Salt & Pepper
- ½ C Quinoa
- 1 C Broth
- ½ C Oven Dried Tomatoes , diced
- 1 C Cucumbers , diced
- ½ C Chickpeas , drained & rinsed
- ¼ C Scallions , sliced
- 3 Cloves Garlic , minced
- Parsley , minced
- 1 Lemon Zest
Directions
- Combine Juice, Oil, and Seasonings. Mix well and set aside.
- Rinse Quinoa. Add Quinoa and Broth to sauce pot and bring to a boil.
- Reduce heat to a simmer, cover and cook for 15 to 20 minutes, or until broth is fully absorbed.
- Remove from heat, toss with a tablespoon of dressing and fluff with a fork. Set aside.
- In a salad bowl, combine Tomatoes, Cucumbers, Chickpeas, Scallions, Garlic, Parsley, and Zest. Once mixed, add quinoa and the remainder of the dressing.
