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Vegetable Quinoa Salad

Vegetable Quinoa Salad
  • Prep 25 min
  • Total 2 hr 25 min
  • Ingredients 11
  • Servings 6
Serve this hearty salad as a side or a light meatless main dish.

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

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.

Nutrition Facts

Serving Size: 3/4 cup makes 1 serving
Calories
160
Calories from Fat
20
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.

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