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Vegetable quinoa salad – 145 Kcal

  • 1 tbsp. olive oil
  • 1/2 cup (50g) raw mixed vegetables, finely chopped (broccoli, carrots, bell pepper, zucchini, tomato, onion, etc.)
  • 1/4 tsp. ground turmeric
  • 1 cup (170g) un-cooked quinoa, any variety (rinse under cold water if not pre-rinsed)
  • 2 cups (500mL) chicken or vegetable broth.

Heat oil in 1 1/2 quart saucepan over medium-high heat until oil is shimmering.  Add chopped mixed vegetables and sauté, stirring continuously, until vegetables begin to soften, 3-4 minutes.  Add quinoa and stir a minute or two to lightly toast the seeds.  Stir in broth, and bring to a boil.  Reduce heat to medium-low, cover pan, and simmer for 10-12 minutes until the liquid is absorbed.  

Per serving

Calories:  145 Kcal
Protein: 4g
Fat:  3.5g
Carbohydrate:  28g
Fibre:  2.5g

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en-GB | 24/07/2017 05:33:06 | NAMP2HLASPX04