Toasted Quinoa Salad
½ Cup uncooked quinoa ½ Cup diced carrots
¼ Cup chopped red bell pepper 2 Tbsp. minced parsley or cilantro
1 green onion, sliced 1½ tsp. lemon juice
1½ tsp. lime juice 2 Tbsp.tamari soy sauce
1 clove minced garlic a dash of cayenne pepper
Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1 C of water, bring to a boil, cover, reduce heat and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
Kcals: 100 kcals/serving, 3.5g fiber, 4g protein
While quinoa is cooking, mix carrot, red pepper, parsley or cilantro, and green onion in a bowl. Add cold quinoa and toss to combine. Wisk together lemon and lime juices, soy sauce, garlic, and cayenne pepper. Pour over the salad and combine well. Chill until serving time.
Salad can be fun. Other fresh or cooked vegetables can be added for variety.
* For More Information, Contact:
Amanda S. Holliday
Clinical Assistant Professor
The University of North Carolina at Chapel Hill
Gillings School of Global Public Health and UNC School of Medicine