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2 hours
Prep: 15 minutes
Cook: 15 minutes
115 calories per serving view nutrition facts
9 servings
suggest servings
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| 1 1/2 | cups | quinoa | |
| 3 | cups | water | |
| 1 | each | green bell pepper | chopped |
| 1 | each | sweet red bell pepper | chopped |
| 1/4 | cup | scallions, spring or green onions | chopped |
| 1/4 | cup | red onion | chopped |
| 1/4 | cup | dill weed | chopped |
| 1 | x | salad dressing | |
| 1 | x | black pepper | freshly ground |
Rinse the quinoa well before cooking to remove its slightly bitter coat.
Place the quinoa and water in a saucepan.
Bring to a boil, cover, reduce the heat, and simmer for about 15 minutes, or until the liquid is absorbed.
Combine the chopped vegetables in a bowl, including the fresh chopped herb of your choice.
Mix well. Add the cooked quinoa. Toss gently and add dressing of your choice.
Mix well. Add the cooked quinoa.
Toss gently and add dressing of your choice.
Toss again and add pepper to taste.
Cover and chill for at least 2 hours before serving.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 2.0g | 9% |
| Sugars 1.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 10% | Vitamin C | 47% | |
| Calcium | 3% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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