Quinoa Power Salad
Prep: 15 minutes plus standing and cooling
Cook: 25 minutes • Serves: 6
1 medium yellow onion, halved and chopped
1 container (32 ounces) vegetable broth
2 cups dry tri-color quinoa
2 mini cucumbers, chopped
1 large avocado, peeled, pitted and chopped
1-1/4 cups refrigerated shredded carrots
1-1/4 cups quartered cherry tomatoes
3/4 cup Our Family® Chopped Walnuts
1/2 cup balsamic vinaigrette
1/4 cup plus 2 tablespoons sliced green onions plus additional for garnish (optional)
1 large whole beet, peeled and shredded (about 3/4 cup)
1.In medium saucepot, heat oil over medium-high heat. Add yellow onion; cook 5 minutes or until tender, stirring occasionally. Add broth and quinoa; heat to a simmer. Reduce heat to low; cover and cook 20 minutes or until liquid is absorbed. Remove from heat and let stand, covered, 5 minutes; uncover and fluff with fork. Cool quinoa mixture completely. Makes about 4-1/2 cups quinoa mixture.
2.In large bowl, toss cucumbers, avocado, carrots, tomatoes, walnuts, vinaigrette, green onions and quinoa mixture. Makes about 8 cups salad.
3.Serve salad sprinkled with beet and garnished with green onions, if desired.
Approximate nutritional values per serving (1-1/3 cups ):
520 Calories, 24g Fat, 3g Saturated Fat, 0mg Cholesterol, 665mg Sodium,
64g Carbohydrates, 13g Fiber, 6g Sugars, 0g Added Sugars, 15g Protein
