Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Nutrition Information
| Calories | 234.3 |
| Fat | 6.4 g |
| Saturated fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 136.9 mg |
| Carbs | 34.5 g |
| Fiber | 5.3 g |
| Protein | 8.3 g |
| Sugar | 3.2 g |
| Calcium | 104.3 mg |
| Potassium | 455.3 mg |
Health Benefit
This warm grain salad features quick-cooking, high-protein quinoa, helping you get a nutritious dinner on the table in a hurry. Combine it with tender baby kale and fresh tomatoes for a pop of color. Can’t find kale in your grocery store? Baby spinach works too.
Ingredients
1 cup
2 cups
1 cup
4 cups
1 Tbsp.
1 tsp.
1 tsp.
½ tsp.
¼ tsp.
Directions
- Place the quinoa in a small-medium saucepan and cover with the water. Bring to a boil, then reduce heat to a gentle simmer. Cover and let cook for 12 to 15 minutes, until all the water has been absorbed. Remove from heat and let sit for 2 minutes, then remove the lid and use a fork to fluff up the grains.
- While the quinoa cooks, slice the cherry tomatoes in half. Add to a large mixing bowl with the remaining ingredients.
- Add the cooked quinoa to the mixing bowl. Use a wooden spoon or spatula to mix everything together. Let sit at room temperature for 30 minutes before serving.
Helpful Hints:
- You can prepare this up to 3 days in advance; store in an airtight container in the refrigerator.
- You can substitute the Italian seasoning blend for your favorite seasoning, such as lemon & pepper, or Cajun.
