Aztecan Quinoa Salad

8
Serves
251
Calories
19
Nutrients
19
Vitamins

Ingredients

12 cups water
1 1/2 cups quinoa ,rinsed
1 small red onion ,cut into 1/4" cubes
1 medium tomato ,cored, seeded and diced
1 bunch (1/2 cup) Italian parsley leaves, chopped
1 bunch (1/2 cup) cilantro leaves, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper

Cooking Instructions

1. Bring water to a boil in a large saucepan. Add the quinoa, stir once, and return to boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.

2. When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, cilantro, olive oil, vinegar, lemon juice, salt and pepper and toss well.

3. Top each romaine leaf with about 3/4 cup of the salad and serve on chilled plates.

Serving Size: about 3/4 cup salad

Nutrition Information

Number of Servings: 8

Serving Size
0
Calories
251
Protein
5
Total Carbohydrate
24
Dietary Fiber
4
Soluble Fiber
0
Insoluble Fiber
0
Sugar
3
Total Fat
15
Saturated Fat
2
Monounsaturated Fat
10
Polyunsaturated Fat
2
Trans Fatty Acid (tfa)
0
Cholesterol
0
Omega-3 Fatty Acid
0
Omega-6 Fatty Acid
1
Percent Calories from Protein
7
Percent Calories from Carbohydrate
38
Percent Calories from Fat
53

Vitamin A
99
Vitamin B1- Thiamin
0
Vitamin B2 - Riboflavin
0
Vitamin B3 - Niacin
1
Vitamin B6
0
Vitamin B12
0
Biotin
0
Vitamin C
22
Vitamin D
0
Folate
36
Vitamin E
3
Vitamin K
0
Pantothenic Acid
0
Calcium
70
Iron
4
Phosphorus
142
Potassium
650
Sodium
447
Zinc
1