Quinoa Vegetable Salad Recipe

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Most Helpful Positive Review

Sep 14, 2010

FOR WARM QUINOA VEGETABLE SALAD: I do not like cold salads/hard veggies so I made warm version of this! All you have to do is heat some oil in a pan and fry the bell peppers and carrots. Once they are semi-tender add the corn and tomato until the veggies are as soft as desired. Meanwhile, add the cilantro, mint, oil and balsamic vinegar (I needed double oil/vinegar than what the recipe said) and let it sit until the quinoa is cooked. Once it's ready, add it all together and you have warm quinoa vegetable salad!

—Jocelyn

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Most Helpful Critical Review

Nov 29, 2010

I really don't think the carrots worked with the balsamic, and that the recipe was overly quinoa heavy. Should I make the dish again, I'm definitely going to cut down on the quinoa, double the vegetables or so, and nix the carrots.

—sarathenerd

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93 Ratings

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Aug 07, 2009

It was a great quinoa salad, i used low sodium chicken broth, instead of water, add red & green peppers w/the cucumber,and follow the recipe , my son made an omelete and stuffed it w/ the salad and feta cheese(no fat)i used grape tomatoes, fresh corn from the cob, less oil 1 to 3 vinegar, used wine vinegar it was great,i will use any veg in season.

—Marcy

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Jan 27, 2011

I cut the recipe in half and still it was several meals or the two of us. Very good and "different.:

—Esther Kenagy

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Oct 07, 2010

This recipe can be very forgiving. Quinoa such a heathy, easy to use grain that is GLUTEN FREE. Toss in any vegetables using vegetable broth makes it VEGETARIAN. Omitting tomatoes and onions makes it safe for a GERD diet. Don't like cukes? Use zucchini instead or brocolli stem and all, or dress it up with asparagus. Coriander would make a nice addition. Herbes de Province or basil works for me to vary the dish. Thanks.

—celiactravel

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Sep 25, 2009

It was so yummy! I brought it to work and they just gobbled it up :) I accidently took red bell pepper instead of yellow one, but it was still tasty. My husband is not fond of vegetables, but he certainly likes this one!

—Priscilla

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Sep 30, 2010

Excellent! The bf and I really loved this one. I didn't have any mint, so I used a little extra cilantro. I also brightened it up with about 1 TBSP of fresh lemon juice and added a couple finely chopped jalapenos. I cooked the quinoa in chicken broth instead of water for a little extra flavor. Defintely will make this again!

—Nicole Burdett

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Jan 31, 2012

Just made this and it's really great. The only reason I gave 4 stars instead of 5 is the saltiness of the dish. I used the 2 teaspoons as instructed when cooking the quinoa. Fortunately I tested it before adding more at the end. Far too salty for my taste. Will definitely make this recipe again, but will reduce the salt to 1 teaspoon at the beginning...and omit it all together at the end. Otherwise, it really is excellent.

—Laddy09

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Nutrition

Calories
148 kcal
7%

Carbohydrates
22.9 g
7%

Cholesterol
0 mg
0%

Fat
4.5 g
7%

Fiber
2.7 g
11%

Protein
4.6 g
9%

Sodium
592 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quinoa Vegetable Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 148
Calories from Fat: 40

% Daily Value *
Total Fat 4.5g 7 %
** Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 592mg 24 %
Potassium 266mg 7 %
Total Carbohydrates 22.9g 7 %
Dietary Fiber 2.7g 11 %
Protein 4.6g 9 %
** Sugars 2g
Vitamin A 29 %
Vitamin C 25 %
Calcium 3 %
Iron 15 %
** Thiamin 8 %
** Niacin 12 %
** Vitamin B6 13 %
** Magnesium 22 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.