Mediterranean Grain salad
Crisp bell peppers, red onion and tangy kalamata olives add texture and color to this refreshing salad.
|Author:||Inspired by Vegetarian Times, 2002.06|
|1/3 cups||red wine vinegar|
|2 tbsp.||olive oil|
|1 cloves||garlic, minced|
|1 medium||red bell pepper, chopped|
|1 medium||yellow bell pepper, chopped|
|1/2 cups||cucumber, chopped|
|1/4 cups||kalamata olives, sliced|
|1/4 cups||red onions, chopped|
|1/4 cups||fresh parsley|
- 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, cucumbers, 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.
|Amount per serving
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 38g||13%|
|Dietary Fiber 4g||16%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.