Nutritional info: Calories 291, Fat 16 g, Protein 7.2 g, Carbohydrates 30 g.
Servings: 8
Ingredients:
1½ c. quinoa
3 c. water
6 tbsp. extra virgin olive oil
4 tbsp. balsamic vinegar
1 garlic clove (minced)
4 tsp. dill
1 ½ c. mixed broccoli, carrots and cauliflower (chopped)
1 c. peas
1 small red onion (chopped)
1/2 c. cherry tomatoes (halved)
Salt and pepper to taste
Directions:
1. Bring 3 cups of water to a boil over high heat.
2. Add in the quinoa.
3. Let it simmer uncovered for about 15 minutes until the water is absorbed. Drain any remaining water and transfer it into a large bowl.
4. Stir in 2 tbsp. of olive oil to keep the quinoa from sticking and allow it to cool down in the refrigerator.
5. In a small bowl, mix together the 4 tbsp. of remaining olive oil with the vinegar, dill and garlic.
6. When the quinoa has cooled, mix in the oil and vinegar bowl’s contents. Mix thoroughly.
7. Mix in the broccoli, carrots, cauliflower, peas, onions, tomatoes, salt and pepper. Toss together and serve.