If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.
Ingredients
- 4 cups water
- 1 cup white quinoa
- 1 cup red quinoa
- 1 ½ large red onions, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 teaspoon sea salt
- 12 grinds black pepper from a grinder
- ¼ cup olive oil
- 2 limes, juiced
- 2 tablespoons chopped fresh cilantro
Directions
Step 1
Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
Step 2
Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
Step 3
Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 239 | |
% Daily Value * | |
Total Fat10g | 12% |
Saturated Fat1g | 5% |
Sodium236mg | 10% |
Total Carbohydrate33g | 12% |
Dietary Fiber5g | 18% |
Total Sugars2g | |
Protein6g | |
Vitamin C52mg | 259% |
Calcium21mg | 2% |
Iron3mg | 18% |
Potassium141mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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