* 1 cup uncooked quinoa, rinsed thoroughly
* 2 cups vegetable or chicken broth
* 1/2 cup drained and chopped roasted red peppers
* 2 Roma tomatoes, chopped
* 1 small zucchini cut in half, then sliced lengthwise
* 1 cup frozen edamame, thawed
* Lemon zest from one large lemon
* 3 tablespoons lemon juice
* 2 tablespoons olive oil
* 1/4 cup fresh chopped parsley
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1. Toast uncooked quinoa in skillet over medium heat for about five minutes.
2. Transfer toasted quinoa to a large pot, then add broth and bring to a boil.
3. Cover, reduce heat, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.
4. Remove from heat and empty into a serving bowl.
5. Add to the quinoa the tomato, sliced zucchini, peppers, and thawed edamame and toss to mix well.
6. In a separate bowl, whisk olive oil, lemon zest, and lemon juice together, then pour over quinoa mixture and toss well. Sprinkle with chopped parsley and serve. Makes about 6 servings.
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This quinoa salad is so packed with veggies and flavor that it can easily be served for a main dish. And, don't forget... quinoa is a wonderful source of protein, so your nutritional needs are met quite nicely.
Of course, soybeans (edamame) are another source of protein. Between these two protein power-houses and all the vegetables, you have a meal that is perfect for just about any diet.
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