Tina's quinoa salad
Put the water and quinoa into a sauce pan. Bring to boil, reduce the heat, cover, and cook for 15 min, until water is absorbed. Remove from the heat and set aside.
Meanwhile, combine bell peppers, tomatoes, onion, beans, parsley, and mint in a large bowl. Add the cooked quinoa and mix well. Add the lemon juice, soy sauce, and several dashes of Tabasco sauce and toss well to mix. Add black pepper to taste. Cover and refrigerate for at least 2 hours before serving.
Use any combination of bell peppers. You need 2 1/2 cups total.
Quinoa can be very bitter if not rinsed well.
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Serving Size: 1 Serving (493g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 207 | ||
Calories from Fat: 26 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 23mg | 1 % | |
Potassium 1018.8mg | 27 % | |
Total Carbohydrate 39.7g | 12 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 32.8g | ||
Protein 8.9g | 13 % | |
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: 207
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