Quinoa Ratatouille Salad Vegan, Trans Fat Free, Low in Saturated Fat, Good Source of Vitamin C May Contain Soy
Yield: 15 servings (~2/3 cup each)
Ingredients 1 eggplant, cubed 1 Portobello mushroom, sliced ½ large yellow onion, chopped ¼ cup olive oil, divided 1 cup cooked quinoa ¾ cup chopped green bell pepper 1 medium zucchini (skin on), chopped 1 medium summer squash, chopped 1 fresh tomato, diced 1 ½ teaspoons red wine vinegar ¼ cup fresh chives, chopped 1 tablespoon fresh thyme 1 tablespoon dried tarragon leaves ¼ teaspoon salt ¼ teaspoon
black pepper Directions 2. Combine quinoa, cooked vegetables, and raw vegetables in a large bowl. 3. Whisk together vinegar, oil, herbs, salt, and pepper to make a dressing. 4. Drizzle over remaining ingredients and mix to combine.
Nutrition per serving: 70 calories, 4g fat, 0.5g saturated fat, 0mg cholesterol, 35mg sodium, 8g carbohydrates, 2g fiber, 2g sugar, 1g protein, 4% DV of Vitamin A, 25% DV of Vitamin C, 2% DV of calcium, 2% DV of iron |
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