Yields: 4 Servings
Ingredients
1 cup quinoa
1 cup red wine vinegar
2 teaspoons olive oil
1 medium garlic clove minced
1 medium red bell pepper chopped
1 medium yellow bell pepper chopped
1 cup chopped cucumber
1 cup sliced kalamata olives
= (or other good-quality black olives)
1 cup chopped red onion
1 cup chopped fresh parsley
Instructions
Cook quinoa according to package directions. Meanwhile, make dressing: In small bowl, whisk together vinegar, oil and garlic. Season to taste with salt and pepper. Set aside.
In large bowl, combine peppers, cucumber, olives, onion and parsley. Mix well. Add dressing and toss to coat. Add quinoa, stir gently but thoroughly to combine. Serve warm or at room temperature.
This recipe yields 4 servings.
Per Per Serving: 220 Cal; 7g Prot; 6g Total Fat (1 Sat. Fat); 38g Carb.; 0mg Chol; 85mg Sod.; 4g Fiber.