Dona’s Quinoa Pasta Salad From Cooking for Healthy Healing, by Linda Reetor-Page

26 Oct 2012 Recipes

 

For 6 servings:

 

  • Rinse 2 CUPS QUINOA in a colander under running water. Place in a pan with 2 CUPS WATER.
  • Bring to a boil, reduce heat and simmer for 10 to 15 minutes until water is absorbed. Drain and cool.

 

Toss with the following ingredients and chill well:

½ CUP CHOPPED GREEN ONION

1 CUP CHOPPED FRESH PARSLEY

1tbsp FRESH CHOPPED BASIL (or 1tsp DRY)

1tbsp CHOPPED FRESH MINT LEAVES

1 SHALLOT MINCED

¼ CUP SLICED BLACK OLIVES

24 CHERRY TOMATOES halved

 

  • Whisk ½ CUP FRESH LEMON JUICE and ¼ CUP OLIVE OIL together. Pour over and toss with salad. Serve on tangy lettuce leaves.

 

 

Nutritional analysis: per serving; 318 calories; 7gm protein; 51gm carbohydrate; 5gm fiber; 11gm fats; 0 cholesterol; 76mg calcium; 3mg iron; 114mg magnesium; 386mg potassium; 34mg sodium; 2mg zinc.

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