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Categories:Viewed: 91 - Published at: 9 years ago
Ingredients
- 3/4 cup quinoa, rinsed in a fine sieve
- 1 cup halved yellow or red cherry tomatoes
- 1/2 cup peeled, diced turnip or daikon radish
- 1/2 medium orange or yellow bell pepper, diced
- 8 baby carrots, quartered lengthwise
- 1/3 cup chopped black olives
- One 15- to 16-ounce can small red beans, drained and rinsed
- 2 to 3 tablespoons minced fresh dill
- 1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or as needed
- Salt and freshly ground pepper to taste
Method
- Combine the quinoa with 1 1/2 cups water in a small saucepan and bring to a rapid simmer, then lower the heat.
- Cover and simmer gently for 15 minutes, or until the water is absorbed.
- Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.
- Meanwhile, place the tomatoes, turnip, pepper, carrots, and olives in a serving bowl.
- When the quinoa is just warm, add it to the vegetables along with the beans, dill to taste, and dressing; toss together.
- Season with salt and pepper, then serve.
- A green vegetable side dish enhances this hearty salad nicely.
- Try it with Sauteed Asparagus with Almonds (page 203), any of the broccoli side dishes on page 204, or Zucchini and Polenta Marinara (page 200).
- Add sauteed soy sausage links or BBQ-Flavored Skillet Tofu (page 62) if youd like a larger meal.
- For a filling meal, pair this with Smashed Sweet Potatoes with Cashew Butter Sauce (page 209) and steamed broccoli, Brussels sprouts, or green beans.
- Calories: 245
- Total Fat: 8g
- Protein: 8g
- Carbohydrates: 36g
- Fiber: 6.5g
- Sodium: 65mg
