Veggie and Quinoa Salad

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Veggie and Quinoa Salad

1 cup quinoa
1 chopped green apple
1 cup chopped asparagus
½ cup chopped tomato
½ cup chopped roasted beets
½ cup edamame

• dressing
¼ cup pomegranate juice
¼ cup lemon juice
¼ cup extra-virgin olive oil
1 teaspoon Dijon mustard
pinch of salt and pepper to taste

• topping
1 tablespoon dried parsley
Whisk all dressing ingredients in a small bowl and set aside. Rinse and soak quinoa in 2 cups water overnight. Drain and place quinoa in pot with 2 cups spring water. Bring to a boil, then simmer, covered, over low heat until tender and you see the germ of the seed, the curly “tail” (about 15 to 20 minutes). Lightly toss dressing, quinoa and veggies together and sprinkle dried parsley on top.

[ makes 2 servings ]
Nutrition facts (per serving):
calories 702
total fat 35 g
saturated fat 5 g
trans fat 0 g
salt 184 mg
carbs 81 g
fibre 14 g
sugar 16 g
protein 23 g

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