Meatless Monday: Quinoa Vegetable Salad

January 21, 2013 at 3:12 pm Leave a comment



  • 1/2 cup raw quinoa, rinsed
  • 1/4 cup chopped yellow pepper
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 2 tablespoons fresh parsley, minced
  • 1-1/2 tablespoons olive oil
  • 4 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 2 tablespoons minced green onions
  • Fresh ground pepper and salt to taste


  1. Prepare the quinoa. Rinse the quinoa in a fine sieve for 20 seconds.
  2. In a 1-quart saucepan bring 1-1/2 cups water to a boil.
  3. Add the quinoa and bring to a boil.
  4. Lower the heat to simmer, cover, and cook for 15 minutes.
  5. Meanwhile prepare the vegetables. Combine the chopped yellow pepper, red pepper, carrot, celery, and parsley in a medium bowl.
  6. In a blender, combine the oil, vinegar, garlic, green onions, salt, and pepper. Blend for 15 seconds.
  7. Once the quinoa is cooked, add it to the vegetables. Pour the dressing over the quinoa and vegetables and toss well.
  8. Refrigerate for 1 hour. Serve over lettuce if desired.
  9. Makes four, 1/2 cup servings.

Nutritional Information per Serving:

  • Calories: 125
  • Protein: 3 g
  • Sodium: 12 mg
  • Fat: 6 g
  • Dietary Fiber:     3 g
  • Carbohydrates: 16 g

*Recipe from Diabetic Gourmet Magazine:*


Entry filed under: Diabetes, Diet/Nutrition, Healthy Lifestyle, Recipes. Tags: , , , , , .

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