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Ingredientes
- 1 c. quinoa
- 1/3 c. red wine vinegar
- 2 tsp extra virgin olive oil
- 1 med garlic clove chopped
- 1 med red bell pepper minced
- 1 med yellow bell pepper minced
- 1/2 c. minced cucumber
- 1/4 c. sliced kalamata olives (or possibly other good-quality black olives)
- 1/4 c. minced red onion
- 1/4 c. minced fresh parsley
Direcciones
- Cook quinoa according to package directions. Meanwhile, make dressing: In small bowl, whisk together vinegar, oil and garlic. Season to taste with salt and pepper. Set aside.
- In large bowl, combine peppers, cucumber, olives, onion and parsley. Mix well. Add in dressing and toss to coat. Add in quinoa, stir gently but thoroughly to combine. Serve hot or possibly at room temperature.
- This recipe yields 4 servings.
- Description: "Crisp bell peppers, red onion and tangy kalamata olives add in texture and color to this refreshing salad."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 52 | 25% |
| Total Fat 5.77g | 7% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 82mg | 3% |
| Potassium 355mg | 10% |
| Total Carbs 31.01g | 8% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1.85g | 1% |
| Protein 6.65g | 11% |
