Quinoa vegetable salad
Discover the delightful combination of nutritious quinoa and vibrant vegetables in this refreshing salad. Packed with flavor and wholesome ingredients.
Ingredients:
- 1/4 cup plus 1 tablespoon olive oil, divided for use
- 1/3 cup diced red onion
- 1 cup pre-rinsed quinoa
- 2 tablespoon finely grated ginger, divided for use
- 1 red bell pepper, seeded, deveined, and diced
- 450g fresh snap peas, trimmed and cut diagonally into 1/2-inch pieces
- 1 1/2 cup quartered button mushrooms
- 1/4 cup cilantro leaves
- 1 tablespoon low-sodium soy sauce*
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon black pepper
Instructions:
- Heat the olive oil in a medium sauce pan over medium-high heat. Cook the onion until soft, for about 3 minutes. Toast the quinoa in the pan for around 1 minute. Pour in 1 ½ - 2 cups of water and some ginger, then bring it to a boil. Cover the pan, lower the heat, and let it simmer for 15 minutes or until the liquid is absorbed. Allow it to cool down. Transfer the quinoa to a serving bowl and mix in the bell pepper, peas, mushrooms, and cilantro leaves. In a separate bowl, combine the remaining olive oil, ginger, soy sauce, honey, sesame oil, lime juice, and black pepper. Pour the dressing over the vegetables and quinoa, toss gently to combine, and serve.
Summary:
- Calories: 1701 kcal
- Fat: 93 g
- Protein: 44 g
- Carbs: 182 g
- Potassium: 2716 mg
- Magnesium: 495 mg