Quinoa Salad

Quinoa is the latest trend, but not a lot of people know how to make it tasty. This quinoa salad made with chopped veggies, cilantro, fresh onion and garlic, a table spoon of agave, fresh lime juice (1 lime) and wine vinegar is an LA summer taste gasm.

The veggies here are:
Broccoli
Red Bell Pepper
Cucumber
Carrot

You can cook the quinoa in a rice cooker, just like rice, or in a pan on the stove steaming for 15 min with 2 cups of water per cup of quinoa. 1 cup of quinoa is enough for 3-4 people. Let it stand and once at room temperature add the ingredients and put in the fridge to cool down for at least an hour.





 Nutrition Facts:

Quinoa is naturally gluten-free. One cup of cooked quinoa, weighing 185 grams (g), contains:
  • 222 calories
  • 8.14 g of protein
  • 5.2 g of fiber
  • 3.55 g of fat, of which 0.42 g is saturated
  • 39.4 g of carbohydrate
  • Magnesium - 30 percent recommended daily allowance (RDA)
  • Manganese - 30 percent RDA
  • Folate - 19 percent RDA
  • Phosphorous - 28 percent RDA
  • Copper - 18 percent RDA
  • Iron - 15 percent RDA
  • Zinc - 13 percent RDA
  • Potassium - 9 percent RDA
One cup also contains more than 10 percent of the RDA of the vitamins B-1, B-2, and B-6, and traces of vitamin E, B3, and calcium.
Additionally, quinoa contains a healthy dose of fatty acids:
"About 25 percent of quinoa's fatty acids come in the form of oleic acid, a heart-healthy monounsaturated fat, and about 8 percent comes in the form of alpha-linolenic acid (ALA), the omega-3 fatty acid most commonly found in plants."


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