Vegetarian, Low-Fat Quinoa Salad With Fresh Basil

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Vegetarian, Low-Fat Quinoa Salad With Fresh Basil

 

2 cups water

1 tablespoon tamari soy sauce

1 1/2 cups quinoa, rinsed and drained

2 tablespoons olive oil

1 pound asparagus or green beans, cooked as directed

3 tablespoons fresh lemon juice

1/2 cup diced roasted red pepper

1/2 cup snipped fresh basil

1/4 cup snipped chives or thinly sliced scallions

 

In a 2-quart saucepan, bring water and tamari to a boil. Add quinoa; return

to a boil. Reduce heat, cover, and simmer until quinoa is tender but still

crunchy, about 15 minutes. Transfer quinoa to a large bowl and toss with

olive oil. Cool to room temperature.

Meanwhile: steam asparagus until crisp-tender and cut into 1 inch pieces.

When quinoa has cooled to room temperature, mix in remaining ingredients.

Add more tamari to taste, if needed.

Makes 6 servings.

Calories...231...Fat...7 g...Protein...8 g...Carbs..36 g...Sodium...182 mg

....Fiber...2.8 g.