COLOUR­FUL QUINOA SALAD

Our Canada - - Food For Thought -

IN­GRE­DI­ENTS

2 cups wa­ter 1 cup quinoa, rinsed 2 cups fresh baby spinach, thinly sliced 1 cup grape toma­toes, halved 1 medium cu­cum­ber, seeded and chopped 1 medium sweet orange pep­per, chopped 1 medium sweet yel­low pep­per, chopped 2 green onions, chopped

DRESS­ING: 3 tbsp lime juice 2 tbsp olive oil 4 tsp honey 1 tbsp grated lime peel 2 tsp minced fresh gin­ger root 1/4 tsp salt

Prep Time: 30 min­utes + cool­ing Yields: 8 serv­ings

1. In a large saucepan, bring wa­ter to a boil. Add quinoa. Re­duce heat and sim­mer, cov­ered, 12-15 min­utes or un­til liq­uid is ab­sorbed. Re­move from heat and fluff with a fork. Trans­fer to a large bow, let cool com­pletely. 2. Stir spinach, toma­toes, cu­cum­ber, pep­pers and green onions into quinoa. In a small bowl, whisk dress­ing in­gre­di­ents un­til blended. Driz­zle over quinoa mix­ture, toss­ing to coat. Re­frig­er­ate un­til ready to serve.

NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing: ( 3/ 4 cup): 143 calo­ries, 5 g fat, 0 choles­terol, 88 mg sodium, 23 g car­bo­hy­drate, 3 g fi­bre, 4 g pro­tein.

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