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Ingredients40 m servings 266 cals
Original recipe yields 8 servings
- 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 g fat; 37.6 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 50 mg sodium. Full nutrition
ReviewsRead all reviews 2
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!