Lemon Cucumber Quinoa
The crunch of cucumber meets hearty quinoa in this bright, light dish that makes for a satisfying meal or side dish on-the-go. Canola oil carries the flavors of the salad while adding a healthy dose of plant-based omega-3 fat.
INGREDIENTES
- 1 cup white quinoa 250 mL
- 2 cups low-sodium vegetable broth 500 mL
- 1/2 cup cucumber slices, cut into quarters 125 mL
- 2 Tbsp canola oil 30 mL
- 1/4 cup slivered almonds 60 mL
- 1/2 cup dried cranberries 125 mL
- 1/2 lemon, juiced (about 2 Tbsp/30 mL)
INSTRUCCIONES
- 1. In fine sieve, rinse quinoa well under cool water. Drain well.
- 2. In large pot, boil vegetable broth over medium heat. Cook quinoa in broth until tender but still firm, about 15 minutes. It’s done when germ separates, making it look like a curlicue. Drain well and return quinoa to pot off heat. Cover with tea towel and replace lid, allowing quinoa to steam and produce fluffy texture as it cools.
- 3. In salad bowl, toss quinoa with remaining ingredients. Chill and pack to go!
RINDE
3 1/2 cups (875 mL)
TAMAÑO DE LA PORCIÓN
3/4 cup (175 mL)
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 254 |
| Grasa total | 10 g |
| Grasa saturada | 1 g |
| Colesterol | 0 mg |
| Carbohidratos | 35 g |
| Fibra | 4 g |
| Azúcares | 11 g |
| Proteína | 6 g |
| Sodio | 58 mg |
| Potasio | 256 mg |
