Ingredients40 m servings 266
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes.
- Mix quinoa and vegetable mixture together in a bowl.
- Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.
Per Serving: 266 calories; 9.9 37.6 8.1 0 50 Full nutrition
ReviewsRead all reviews 4
I subbed cauliflower for the broccoli. I guess I like "crunch" in a salad, so next time I might add some chopped onion. Thanks for the recipe!
This was so terribly bland, and it made so much. I kept trying to add different things to it later while forcing down the left overs. I did find that chopped avocado did make it much better. ...
It tastes great! I substituted the chili pepper cayenne powder with garlic powder though.