Recipe
Author
Hy-Vee Test Kitchen
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Description
You can make homemade balsamic vinaigrette by mixing 3 tablespoons of olive oil with 1 tablespoon of balsamic vinegar. Season to taste with salt and pepper. It's really that simple.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. red quinoa | ||
| 1 c. water | ||
| ⅛ tsp. Hy-Vee salt | ||
| 1 ½ c. chopped cooked beets (about 8 ounces cooked beets) | ||
| 8 baby carrots, sliced on the bias | ||
| 1 (2 oz) package Hy-Vee walnut pieces | ||
| ¼ c. Hy-Vee frozen peas, prepared according to package directions | ||
| 2 green onions, sliced | ||
| 4 tbsp. light balsamic vinaigrette, divided |
Directions
- Prepare quinoa using 1 cup water and 1/8 teaspoon salt as directed; cool. Stir in beets, baby carrots, walnuts, peas and green onions. Cover and chill at least 2 hours. Drizzle 1 tablespoon light balsamic vinaigrette over each serving.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 27g
- Protein: 6g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 4%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Health 2013.