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Quinoa En Salpicon

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Yield

servings

Prep

25 min

Cook

15 min

Ready

40 min

Ingredients

Amount Measure Ingredient Features
2 cups quinoa
raw
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8 cups water Camera
1 cup cucumbers
seeded, diced
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1 cup tomatoes
seeded, diced
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½ cup scallions, spring or green onions
sliced
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cup italian parsley Camera
cup mint leaves
chopped
* Camera
Vinaigrette
¼ cup lime juice Camera
¼ teaspoon white pepper
ground
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1 each chile pepper
fresh, seeded, minced
*
1 teaspoon kosher salt Camera
½ cup olive oil Camera
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Directions

Rinse quinoa under running water and drain.

Place the quinoa and water in a large saucepan, cover, and bring to a boil over high heat; this should take about 5 minutes.

Remove the cover and lower the heat; simmer 10 minutes longer.

Drain the quinoa and cool.

While the quinoa is cooking, make the vinaigrette.

In a bowl, whisk together the lime juice, pepper, chile and salt.

Gradually add the olive oil, stirring constantly.

Set aside.

When the grain has cooled, assemble the salad.

In a bowl place the quinoa with the cucumber, tomato, scallions, parsley and mint.

Toss to mix the ingredients, then add the vinaigrette and toss thoroughly.

Season to taste with salt and white pepper.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 699g (24.7 oz)
Amount per Serving
Calories 578 50% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 635mg 26%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 26%
Sugars g
Protein 24g
Vitamin A 20% Vitamin C 34%
Calcium 10% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
 

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