Vegetable & Quinoa Salad Recipe

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Ingredients:

Serving

1/2 cup quinoa
1 cup vegetable stock
3/4 cup garbanzo beans, raw, or cooked if you prefer
3/4 cup soybeans, shelled and cooked
1 tbsp fresh flat leaf parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp green onion, chopped
1 medium tomato, diced
3/4 cup japanese cucumber, diced
1 lemon , juice of
1 -2 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
salt & pepper

Directions:

Bring stock to a boil and then add quinoa. Cover and reduce heat to medium and simmer for approximately 12 minutes or until all liquid is absorbed.
Meanwhile, prepare all other vegetables and herbs. I prefer raw garbanzo beans so I purchase dried beans and rehydrate them in water overnight.
Once all the liquid has been absorbed by the quinoa, remove from heat and let cool. I’m too impatient so I put it in the fridge or freezer for a quicker cool down time.
Once all ingredients are sufficiently chilled, place in one big bowl, sprinkle with the lemon juice, seasonings and olive oil and toss until well coated.
Salad can be served chilled or at room temperature. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	602.7 Kcal (2523 kJ)
Calories from fat	113.97 Kcal
		% Daily Value*
Total Fat	12.66g	19%
Sodium	12409.35mg	517%
Potassium	722.22mg	15%
Total Carbs	96.13g	32%
Sugars	4.38g	18%
Dietary Fiber	8.68g	35%
Protein	14.31g	29%
Vitamin C	27.3mg	46%
Iron	4.4mg	24%
Calcium	119.5mg	12%

Amount Per 100 g
Calories	201.53 Kcal (844 kJ)
Calories from fat	38.11 Kcal
		% Daily Value*
Total Fat	4.23g	19%
Sodium	4149.33mg	517%
Potassium	241.49mg	15%
Total Carbs	32.14g	32%
Sugars	1.47g	18%
Dietary Fiber	2.9g	35%
Protein	4.79g	29%
Vitamin C	9.1mg	46%
Iron	1.5mg	24%
Calcium	40mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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