Vegan Recipe: Quinoa Garden Salad

Quinoa Garden Salad

By Dr. McDougall

This herbed Quinoa Garden Salad is so fresh and perfect for summer potlucks or patio dinners. Prep: 15 minutes Cook: 15 minutes

Ingredients, Serves 6-8
2 cups water
1 cup quinoa, well rinsed
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 tomatoes, chopped
1 bunch green onions, chopped
14.5 ounce can garbanzo beans, drained and rinsed
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/2 cup lemon juice
1 tbsp soy sauce
Tabasco sauce
freshly ground pepper

Directions
Place the water and quinoa in a saucepan, bring to a boil, reduce heat, cover and cook for 15 minutes, until water is absorbed. Remove from heat and set aside.

Meanwhile, combine the vegetables, beans, parsley and mint. Add the cooked quinoa and mix well. Add the remaining ingredients and toss well to mix. Cover and refrigerate for at least 2 hours before serving.

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