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Quinoa vegetable salad

Quinoa vegetable salad

Makes 6 servings

{ cup quinoa

1 cup water

2 tablespoons freshly squeezed lemon juice

1 tablespoon white balsamic vinegar

2 teaspoons olive oil

1 teaspoons Dijon mustard

1 teaspoon sugar

1 tablespoon minced parsley

1 tablespoon minced fresh thyme

Salt and pepper, to taste

1 small shallot, minced

{ cup frozen petite peas, thawed

1 small carrot, shredded

1 cup grape tomatoes, halved

2 cups fresh spinach leaves or lettuce leaves

Place quinoa in a bowl, rinse well and drain. Combine quinoa and 1 cup water in small saucepan. Cover and heat to boiling. Reduce heat and simmer 15 minutes. Remove from heat, keep covered and allow to stand 5 minutes. Fluff quinoa and spoon into bowl.

Place lemon juice in a small mixing bowl. Whisk in balsamic vinegar, olive oil, mustard and sugar. Blend in parsley and thyme; season lightly with salt and pepper. Set dressing mixture aside.

Stir minced shallot, peas, carrot and tomatoes into quinoa. Pour dressing over all and toss to coat evenly. Set aside15 minutes to allow flavors to blend.

Arrange spinach on serving plate. Spoon quinoa mixture over spinach.

Per serving: 99 calories (24 percent from fat), 3 grams total fat (trace saturated fat), no cholesterol, 15 grams carbohydrates, 3 grams protein, 47 milligrams sodium, 2 grams dietary fiber.

Recipe developed for The Star by professional home economists Kathryne Moore and Roxanne Wyss

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