Kitchen Sink Quinoa Salad
Adapt this recipe to any leftover vegetables in your crisper, the more the merrier! Halved cherry tomatoes are a great substitute if you don’t have sun-dried tomatoes.
Best Health Magazine, May 2012; Photo by Ryan Szulc
- To a medium-sized sauté pan over medium heat, add olive oil, broccoli, onion, carrots, celery, fennel and red pepper. Sauté until soft, about three minutes.
- Place in a medium bowl and add quinoa, chickpeas, cucumber, sundried tomatoes, basil, mint,lemon juice and balsamic vinegar. Fold together, and season to taste.
Per serving: 221 calories, 6 g protein, 9 g fat (1 g saturated fat), 30 g carbohydrates, 6 g fibre, 0 mg cholesterol, 272 mg sodium