Thai Quinoa Salad

Quinoa is a super food and I don’t cook with it nearly as much as I should!  It is a delicious and filling item to add to your daily salad or as a side dish to your main meal!  When you have flavours like this one in the mix, it is irresistable!

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Thai Quinoa Salad

  • 1 cup quinoa (rinsed)
  • 1 can (14-1/2 ounces reduced-sodium vegetable broth)
  • 1/4 cup water
  • 1 small onion (chopped)
  • 1 tablespoon olive oil
  • 1 medium sweet red pepper (chopped)
  • 1 small carrot (chopped)
  • 1/2 cup chopped fresh broccoli
  • 2 garlic cloves (minced)
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  1. In a small nonstick saucepan coated with cooking spray, toast quinoa
  2. over medium heat until lightly browned, stirring occasionally. Add
  3. broth and water; bring to a boil. Reduce heat; simmer, uncovered,
  4. for 12-15 minutes or until liquid is absorbed.
  5. Meanwhile, in a large nonstick skillet, saute onion in oil for 2
  6. minutes. Add the red pepper, carrot, broccoli and garlic; saute 3
  7. minutes longer. Add basil and pepper; cook and stir just until
  8. vegetables are tender. Stir in quinoa; heat through. Yield: 4
  9. servings.

Adapted from JBean Cuisine