Spring Quinoa Salad

Spring Quinoa Salad

This is a high potassium recipe.
Quinoa 160 mg K+/serving
Basil 74 mg K+/serving
Black Beans 146 mg K+/serving

Spring Quinoa Salad

The Cooking Doc®
Course Salad
Servings 6
Calories 171.03 kcal

Ingredients
  

  • ½ cup of uncooked tri-colored quinoa
  • ½ cup of uncooked regular quinoa
  • 2 cups of no sodium vegetable broth –
  • Juice of 1 lime
  • Salt optional
  • 6 green onions thinly sliced
  • 1 purple or regular carrot diced
  • 1 jalapeno – diced
  • ½ cup basil – sliced into ribbons
  • 12 ounces of No-sodium black beans canned or from scratch, drained and rinsed
  • Olive Oil drizzle over salad (Added)

Instructions
 

  • Rinse the quinoa over a fine mesh strainer, using your hands to press the grains into the strainer to make sure they are clean.
  • Combine the quinoa and broth in a sauce pan and bring to a boil. Cover and simmer for 15-20 minutes until the water is absorbed. Remove from heat and let sit for 5-10 minutes. Cool quinoa to room temperature.
  • Combine all remaining ingredients with a pinch of salt and serve.

Notes

For a lower potassium modification omit beans. Dish will still be higher potassium.
For a lower carbohydrate and more diabetic friendly version, only eat 1/2 cup serving

Nutrition

Serving: 0.92CupsCalories: 171.03kcalCarbohydrates: 29.7gProtein: 7.66gFat: 2.76gSodium: 118.5mgPotassium: 421.78mgFiber: 7.01gSugar: 1.82gCalcium: 104.85mgMagnesium: 94.38mgPhosphorus: 193.12mg
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