Pack this hearty salad in your lunches for a quick, delicious, and wholesome meal.
Ingredients:
2 cups low sodium vegetable broth
1/4 teaspoon salt
1 cup quinoa, rinsed well
1/4 cup lemon juice
1 1/2 tablespoons extra-virgin olive oil
2 small cloves garlic, minced
1/4 teaspoon freshly ground pepper
1 small yellow bell pepper, diced
1 cup grape tomatoes, halved
1 cup diced cucumber
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 (6 ounce) package baked smoked tofu, diced
Directions:
- Bring low sodium vegetable broth to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes.
- Spread the quinoa on a baking sheet to cool for 10 minutes.
- Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl.
- Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.
This Wellness Recipe is part of Employee Wellness Program's "Recipe for Success!" initiative. These recipes meet healthy nutritional guidelines, as specified by the program.
Find other recipes and learn more about "Recipe for Success!" here.
Nutritional Facts Serv. Size: 1 1/2 cup (340g), Servings per Container: 5.5, Amount Per Serving: Calories 260, Fat Cal. 80, Total Fat 9g (14% DV), Sat. Fat 1.5g (8% DV) Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 300mg (13% DV), Total Carb. 35g (12% DV), Dietary Fiber 7g (28% DV), Sugars 8g, Protein 12g, Vitamin A (70% DV), Vitamin C (280% DV), Calcium (10% DV), Iron (20% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.