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Vegetable Quinoa Salad

  • Prep 25 min
  • Total 2 hr 25 min
  • Ingredients 11
  • Servings 6

Ingredients

1
cup reduced-sodium chicken broth
1/2
cup quinoa, well rinsed
1
cup chopped green, yellow, and/or orange sweet pepper
2
tomatoes, chopped
1
can (15 oz) Progresso™ Chick Peas, rinsed and drained
1/2
cup chopped green onions
2
tablespoons chopped fresh parsley
2
tablespoons chopped fresh mint
2
tablespoons lemon juice
1/4
teaspoon salt
1/4
teaspoon black pepper

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 cup makes 1 serving
Calories
160
Calories from Fat
20
% Daily Value
Total Fat
2g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
410mg
0%
Total Carbohydrate
29g
0%
Dietary Fiber
5g
0%
Sugars
6g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Serve this hearty salad as a side or a light meatless main dish.

Directions

  • 1 In a small saucepan, combine broth and quinoa. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed. Remove from heat and set aside.
  • 2 Meanwhile, in a large bowl, combine sweet pepper, tomatoes, Chick Peas, green onions, parsley, and mint. Add the cooked quinoa; mix well. Add lemon juice; toss well to mix. Season with salt and black pepper. Cover and refrigerate for 2 to 4 hours before serving.

Serve this hearty salad as a side or a light meatless main dish.

Rate and Comment

Serve this hearty salad as a side or a light meatless main dish.