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    You are in: Home / Recipes / Quick Lemon and Garlic Quinoa Salad Recipe
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    Quick Lemon and Garlic Quinoa Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    GinnyP's Note:

    Refreshing! Good potluck pick, too!

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    Ingredients:

    Servings:

    Units: US | Metric

    Salad

    Dressing

    • 2 -3 cloves garlic, minced
    • 1/4 cup freshly squeezed lemon juice
    • 2 tablespoons olive oil
    • 2 tablespoons gluten-free soy sauce (such as San-J Wheat-Free Tamari Soy Sauce)

    Directions:

    1. 1
      Boil the water in a large stock pot.
    2. 2
      Add salt and quinoa and boil for 10 minutes.
    3. 3
      Drain in a strainer (like pasta).
    4. 4
      Prepare dressing in a large bowl.
    5. 5
      Add carrots, seeds, parsley, and cooked quinoa, and toss well.

    Ratings & Reviews:

    • on April 20, 2007

      55

      This was my first time making a dish using quinoa, and it was fantastic!!!! I used the dressing recipe, in which I reduced the oil to 1 tbsp. I prepared the quinoa as directed. For the salad itself I used finely chopped cucumber, diced tomato's seeds removed, and quartered grape tomatos. I added a sprinkle of feta cheese on top of each serving. It was great, the dressing was a perfect combo of flavors and it really made the salad a hit!!!!!Thanks!!!! I just made this salad again, but I omitted the oil completly and added black beans!!! It was great, a complete meal without the added fat from the oil!! Yummy

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2003

      45

      Nice salad. I liked the crunch of the carrots and sunflower seeds. The only change I made was to cut back on the olive oil. Might be good to also add the lemon zest along with the juice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2012

      55

      This is a nice, light-tasting dressing. I boiled the quinoa 10 min as instructed then added 1 cup frozen shelled edamame and 1 cup frozen corn and boiled another 3-4 min before draining. I also toasted the seeds (used 1/4 cup sunflower & 1/4 cup pumpkin seeds).
      This recipe invites all kinds of variations. I think next time I might add just a touch of ginger.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Quick Lemon and Garlic Quinoa Salad

    Serving Size: 1 (379 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.1
     
    Calories from Fat 125
    44%
    Total Fat 13.9 g
    21%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 70.2 mg
    2%
    Total Carbohydrate 32.4 g
    10%
    Dietary Fiber 4.4 g
    17%
    Sugars 1.4 g
    5%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    gluten-free soy sauce

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