Contributed By: sherbear
DCC
A meal in and of itself
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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Low Sodium
Holiday: July 4th
Meal Type: Entree
Ingredients
1 cup Quinoa
1/3 cup Red wine vinegar
2 tsp. Olive oil
1 Medium clove garlic, minced
1 Medium red bell pepper; chopped
1 Medium yellow bell pepper;chopped
1/2 cup Chopped cucumber
1/4 cup Sliced kalamata or other good-quality black olives
1/4 cup Chopped red onion
1/4 cup Chopped fresh parsley
Preparation
1. Cook quinoa according to package directions. Meanwhile, make dressing; In small bowl, whsk together binegar, oil and garlic. Season to taste with salt and pepper. Set aside
2. In large bowl, combine peppers, cucumber,olives,onion and parsley. Mix well. Add dressing and toss to coat. Add quinoa, stir gently but thoroughly to combine. Serve warm or at room temperature.
Cook's Notes
Nutrition Information
Calories: 212
;
Total Fat: 6 g
;
Saturated Fat: 1 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 35 g
;
Protein: 7 g
;
Vitamin A: 3831 IU
;
Vitamin C: 124 mg
;
Calcium: 53 mg
;
Sodium: 88 mg
;
Iron: 5 mg
;
Fiber: 4 g