A refreshing vegan salad or side dish.
In a medium saucepan over medium-high heat, bring quinoa and water to a boil. Cover and reduce heat to a simmer, for 15 minutes. Remove pot from heat and let rest for 5 minutes, uncovered. Fluff with a fork and set aside to cool.
In a large bowl, combine the tomatoes, cucumbers, green onions, carrots, radishes, garlic, and parsley. Toss lightly. Combine the olive oil, lemon juice, and liquid aminos, stirring to combine. Pour over the vegetable mixture and mix well, but gently. Chill before serving.
When prepping the vegetables, use a colandar as a dripping/holding bowl, placing the diced tomatoes on the bottom, then the cucumber, etc., with the driest ingredients on top. For the sauce, non-vegetarians can use Maggi Seasoning Sauce in place of the liquid aminos.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 73 | ||
Calories from Fat: 11 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 11129.2mg | 384 % | |
Potassium 521mg | 14 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 7.3g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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