Look for red and white or tricolor quinoa blends for an extra pop of color in this fast side (there's no difference in flavor). Combine leftover quinoa with some canned black beans and diced avocado for a protein-packed addition to lunchtime wraps or salads.

Hannah Klinger
Recipe by Cooking Light June 2016

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Credit: Jennifer Causey Styling: Mindi Shapiro Levine

Recipe Summary

Yield:
Serves 2 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3/4 cup water and quinoa to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and simmer 12 minutes or until the liquid is absorbed. Stir in chopped shallots and the remaining ingredients.

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Nutrition Facts

165 calories; fat 2.6g; saturated fat 0.3g; mono fat 0.7g; poly fat 1.4g; protein 6g; carbohydrates 29g; fiber 3g; iron 2mg; sodium 125mg; calcium 29mg; sugars 3g.
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