Salad

Quinoa with Seaweed and Red/Yellow Sweet Peppers is for Salad.

Quinoa with Seaweed and Red/Yellow Sweet Peppers takes 30 minutes to prepare.

Quinoa with Seaweed and Red/Yellow Sweet Peppers takes 15 minutes to cook.

Quinoa with Seaweed and Red/Yellow Sweet Peppers makes 8 servings.

The ingredients for Quinoa with Seaweed and Red/Yellow Sweet Peppers are:

quinoa
seaweed
red bell pepper
scallions with most of the greens
yellow bell pepper
tamari
safflower oil
honey (or agave, or maple syrup)
spinach

Here is how you make Quinoa with Seaweed and Red/Yellow Sweet Peppers:

Boil 4 cups of water, add quiona and cook until tender. Drain and rinse with cold water to cool. Soak seaweed in cold water until it rehydrates, squeeze out excess water. Put cooled quiona in bowl, add seaweed, chopped peppers, scallions, and celery. In a seperate bowl measure safflower oil, next honey as it will slide off the spoon easier, next measure tamari (or low sodium soy, or worshteshire sauce as a substitute as it has less sodium).Serving Size: 1 cup servings as a protein course, or 1/2 cup mixed with fresh baby spinachNumber of Servings: 8Recipe submitted by SparkPeople user BONLEE01.

The nutritional information for Quinoa with Seaweed and Red/Yellow Sweet Peppers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 130.4

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 170.5 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 2.8 g
• Protein: 4.1 g

The dietary needs meet for Quinoa with Seaweed and Red/Yellow Sweet Peppers is Vegetarian