Lunch

Quinoa Better-Picnic-Salad is for Lunch.

Quinoa Better-Picnic-Salad takes 15 minutes to prepare.

Quinoa Better-Picnic-Salad takes 15 minutes to cook.

Quinoa Better-Picnic-Salad makes 12 servings.

The ingredients for Quinoa Better-Picnic-Salad are:

Quinoa, Arrowhead Mills Organic Quinoa, (1 entire bag)
Yellow Peppers (bell peppers), 1 pepper, large
Cucumber (with peel), 1 cucumber
Broccoli, fresh, 3 cup, chopped
Cilantro, raw, 4 tbsp
Feta Cheese, 1 cup, crumbled
Maple Grove Farms Blueberry Pomegranate Dressing, 6 tbsp
Red Ripe Tomatoes, 2 medium whole
Garlic, salt, and pepper to taste.

Here is how you make Quinoa Better-Picnic-Salad:

Cook your quinoa. Cooking ratio is 1 cup grain to 2 cups water. 1 bag is 2-1/2 cups.While your quinoa is cooking chop up your veggies and the feta. I like to chop the feta in little squares. Place it all in a large mixing bowl. Quinoa takes about 15 minutes to cook. Once it is done take it off the burner and let it cool a bit. You can cool the quinoa faster by putting cold water in your sink and placing the pot in it or pouring the quinoa into a glass or stainless bowl (don't put hot foods in plastic) and place in the fridge. Once it is cooled add it to your veg mixture and pour the dressing over it. I prefer a light dressing but you can put as much as you want on there. The cilantro adds great flavor. Add some garlic, salt, and pepper and mix it up. Serve or chill for later.Serving Size: Makes ~ 12 - 1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user RARANM.

The nutritional information for Quinoa Better-Picnic-Salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 186.2

• Total Fat: 5.9 g
• Cholesterol: 11.1 mg
• Sodium: 148.1 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 3.5 g
• Protein: 7.5 g

The dietary needs meet for Quinoa Better-Picnic-Salad is Vegetarian