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Garden-Fresh Lemon Quinoa Salad

  • Prep 10 min
  • Total 15 min
  • Servings 4

A super salad with a fabulous combination of flavor and textures! MORE + LESS -

Daring Gourmet
September 20, 2016

Ingredients

3
cups cooked quinoa (a little less than 1 cup uncooked—be sure to thoroughly rinse and drain the quinoa before cooking or it will taste very bitter)
1
(14 oz.) can white beans, drained and rinsed
1/2
cup diced cucumber, seeds removed
1/2
cup diced red bell pepper
1/2
cup diced tomatoes
2
tablespoons chopped fresh parsley
2
tablespoons chopped fresh cilantro

For the Lemon Vinaigrette:

1/4
cup extra virgin olive oil
2
tablespoons freshly squeezed lemon juice
2
tablespoons white wine vinegar
1
teaspoon fresh lemon zest
1
clove garlic, finely minced
1
teaspoon sugar
1
teaspoon salt
1/4
teaspoon black pepper, freshly ground

Steps

Hide Images
  • 1
    Combine ingredients in a large salad bowl. Add vinaigrette and toss, or allow each person to add their own dressing.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1330mg
55%
Potassium
780mg
22%
Total Carbohydrate
51g
17%
Dietary Fiber
8g
34%
Sugars
6g
Protein
13g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • We’ve all heard it before: Quinoa is crazy healthy.

    Still, here’s the thing. As inanely healthy as quinoa is, it’s not my favorite thing to eat. There, I said it. Try not to be mortally offended. And give me a chance to finish!

    That said… there are ways of preparing quinoa that not only make eating it tolerable, but actually enjoyable.

    This Garden-Fresh Lemon Quinoa Salad is a great example. It has a lot of great textures happening with the chewy quinoa, crunchy vegetables and soft white beans. Laced with the tangy flavor of lemon in an olive oil and garlic vinaigrette, this is not only an insanely healthy salad, it’s really yummy!

    So what are we waiting for? Let’s get started!

    Combine all the vinaigrette ingredients in a small bowl or container and either whisk or shake until it’s emulsified.

    Combine all the salad ingredients in a large bowl.

    Pour the vinaigrette over the salad and stir to combine. Refrigerate for at least 1 hour, preferably longer, before serving. It tastes better the longer the flavors have time to meld.

    Serve for lunch, as a light dinner with some crusty bread or a leafy green salad, or as a side dish for a larger meal.

    Enjoy!

    For more insanely healthy grain salads, visit Kimberly’s food blog, The Daring Gourmet.

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