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Quinoa and Veggie Salad

  • Prep 2 min
  • Total 30 min
  • Servings 4

This easy and fast salad is packed with good-for-you protein and nutrients. ...MORE+ LESS-

Scaron
August 4, 2016

Ingredients

1
cup quinoa
2
cups cold water
1
bag frozen garden vegetable medley
1/3
cup julienne cut carrots
2
tbsp - 1/4 cup Italian dressing

Steps

Hide Images
  • 1
    Rinse the quinoa under cool water thoroughly. Transfer to a medium-size saucepan. Add the 2 cups of water. Bring to a boil on the stove. Reduce the heat to medium-low and simmer for 15 minutes, covered. Remove from heat.
  • 2
    While the quinoa is cooking, cook the according to package directions.
  • 3
    In a large mixing bowl, stir together the cooked quinoa and the veggies. Add the carrots and toss well. Drizzle in the Italian vinaigrette and toss to coat. Adjust the amount of the vinaigrette to taste.
  • 4
    Serve warm, immediately, or chill until ready to serve.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • When you see the word “rice,” you know what it is and how to say it. Same for “couscous,” “barley” and “spaghetti.” But quinoa? Not so much. Frankly, if you are asking yourself how it’s pronounced, then you aren’t alone. (It’s pronounced "keen-wa," for the record.)

    Quinoa is a protein-rich seed that has a similar look to couscous:

    The texture is creamy, but has a slight crunch too. Though it’s often referred to as a grain, quinoa is actually closely related to leafy greens like Swiss chard. No, it doesn’t taste like a leafy green.

    It’s fantastic when used in pilafs, in place of rice or mixed into a salad. Its flavor is pretty adaptable, so it can handle being seasoned.

    My current favorite use for quinoa is in a light, easy, fast homemade salad. Quinoa and Veggie Salad can be served immediately, while it’s still warm. Or it can be chilled and eaten cold. Either way, it’s a delicious, filling and nutrient-rich dish.

    Making it is simple. First, rinse the quinoa, and then cook it. Then it’s tossed with Green Giant Steamers veggies, some carrot and a little vinaigrette. That’s it! Once that’s done, it’s ready to serve.

    The flavor is subtle, but distinct and pleasant.

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

    Are you a quinoa fan?

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