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Mediterranean Quinoa Salad with Seasonal Vegetables
SKINNY MS17Ingredients
55Minutes
260Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup red quinoa (rinsed well, optional white quinoa)
- 2 cups water (optional vegetable broth)
- vinaigrette
- 2 tsp. whole grain mustard (I used Whole Grain Country Dijon)
- 3 Tbsp. lemon juice (freshly squeezed)
- 1 Tbsp. white wine vinegar
- 2 clove (garlics, finely minced)
- 1/4 tsp. crushed red pepper flakes
- freshly ground black pepper (to taste)
- sea salt (or Kosher, to taste|)
- 1/2 cup extra virgin olive oil
- vegetables
- 1 cucumber (chopped into small chunks, for the cool weather method, use one zucchini in place of the cucumber)
- 1 1/2 cups whole kernel corn (cut from the cob, recipe for Easy Oven Roasted Corn on the Cob)
- 1 pt. cherry tomatoes (halved lengthwise)
- 1 red onion (medium, thinly sliced)
- 1/2 cup Italian parsley (chopped)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium135mg6% |
| Potassium430mg12% |
| Protein5g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C30% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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