Appetizers / Soups / Salads

Balsamic Quinoa and Veggie Salad takes several minutes to prepare.

Balsamic Quinoa and Veggie Salad takes several minutes to cook.

Balsamic Quinoa and Veggie Salad makes 4 servings.

The ingredients for Balsamic Quinoa and Veggie Salad are:

1/3 cup Quinoa
2/3 cup warm water
1/2 tbsp. olive oil
1 clove minced garlic
2 1/2 to 3 cups Great Value Frozen Aparagus Stir Fry mix
1/4 cup Light Balsamic Vinagrette (more or less to taste)

Here is how you make Balsamic Quinoa and Veggie Salad:

Soak quinoa in water for 5 minutes and then rinse well. In a small saucepan, heat oil. Add quinoa and garlic. Saute until toasted (most of quinoa will turn white). Add water and bouillion. Bring to boil, cover, reduce heat and simmer 15 minutes---until water is absorbed. Remove from heat and keep covered about 5 to 10 minutes.Meanwhile, rinse frozen veggies (to remove frost) and spread on layered paper towel to absorb excess moisture (at this point, I removed the pea pods and large broccoli stems). Add to cooked quinoa. Stir in Vinagrette (I did not measure this---use enough to coat quinoa without puddling in bottom of bowl). Chill till cold, or overnight for best flavor.Serving Size:?about 1/2 a cup?Number of Servings: 4Recipe submitted by SparkPeople user RAYANDKIM.

The nutritional information for Balsamic Quinoa and Veggie Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 102.2

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 355.5 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 2.3 g
• Protein: 3.3 g