Rinse the quinoa well before cooking to remove the slightly bitter coating. Place the quinoa and water in a sauce pan, bring to a boil, cover, reduce heat, simmer over low heat for about 15 minutes, until the liquid is absorbed.
Combine the chopped vegetables in a bowl, including the fresh chopped herb of your choice. Mix well. Add the cooked quinoa. Toss gently and add the dressing. Toss again and add the pepper. Cover and chill for at least 2 hours.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 23 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 6.1mg||0 %|
|Potassium 251.9mg||7 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 24.4g|
|Protein 6.1g||9 %|
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Calories per serving: 157
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