Quinoa Summer Salad
Yield
4 servingsPrep
20 minCook
0 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
quinoa
cooked |
|
| ½ | cup |
pecans
shelled |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| ½ | cup |
black olives
sliced |
*
|
| ¾ | cup |
mushrooms
sliced |
|
| ¾ | cup |
raisins, seedless
plumped in hot water, and drained |
|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ⅓ | cup |
olive oil
unrefined |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
quinoa
cooked |
|
| 118 | ml |
pecans
shelled |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
black olives
sliced |
*
|
| 177 | ml |
mushrooms
sliced |
|
| 177 | ml |
raisins, seedless
plumped in hot water, and drained |
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 79 | ml |
olive oil
unrefined |
|
| 1.3 | ml |
black pepper
|
|
Directions
Mix first six ingredients together in a large bowl.
In a separate container mix the last four ingredients.
Pour the liquids over the salad and toss gently.
For the best flavor let set in the refrigerator for about one hour before serving.
