Rainbow Quinoa Salad Recipe

​Ingredients:

  •  2 Cups Quinoa
  • 4 Cups Vegetable Stock/Water 
  • 1 Red Pepper, diced
  • 1 Orange Pepper, diced
  • 1 Bunch Parsley, chopped
  • ¼ Yellow Onion, diced
  • 1 Cup Grape Tomatoes, halved
  • ½ Cup Cucumber, diced
  • Juice of 1 Lemon
  • 1 ½ Tbs. Olive Oil
  • ¾ Cup Crumbled Feta Cheese (optional)
  • Salt and Pepper, to taste

Instructions: 

Bring stock/water to a boil over medium high heat. Cover, reduce heat to low and simmer for 20 minutes. Remove from heat and set aside to cool. In a large mixing bowl, combine all of the remaining ingredients. Add quinoa and toss until combined. This dish can be served cold or at room temperature.

 

Nutritional Facts: 

  • Servings per recipe:  6
  • Calories:  296
  • Total Fat:  6.9 g
  • Saturated Fat:  0.5 g
  • Polyunsaturated Fat:  1.0 g
  • Monounsaturated Fat:  2.3 g
  • Cholesterol:  34.2 mg
  • Sodium:  161.3 mg
  • Potassium:  354.3 mg
  • Total Carbohydrate:  46.9 g
  • Dietary Fiber:  6.6 g
  • Sugars:  6.1 g
  • Protein:  28.3 g​