Recipe
Salad
Balsamic Quinoa Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. quinoa | ||
| 2 c. vegetable broth | ||
| 2 tsp. Hy-Vee Select olive oil | ||
| ½ c. finely chopped onion | ||
| ½ c. finely chopped red bell pepper | ||
| 3 cloves garlic, minced | ||
| 1 ½ c. Hy-Vee frozen peas, thawed | ||
| ½ c. chopped drained sun-dried tomatoes | ||
| 1 tbsp. Hy-Vee Select balsamic vinegar | ||
| Hy-Vee black pepper, to taste |
Directions
- Prepare quinoa according to the package directions using vegetable broth.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook onions, red pepper and garlic until onions are translucent.
- Stir in peas, tomatoes, balsamic vinegar and prepared quinoa; heat through. Season with pepper, if desired.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 850mg
- Total Carbohydrates: 24g
- Protein: 6g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 45%
0%
Iron 10%
0%
Calcium 2%
Recipe Source:
Jenny Thompson, Newton (IA) Hy-Vee dietitian, Hy-Vee HealthMarket, July 2010.