Lemon Cucumber Quinoa
INGRÉDIENTS
- 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)
PRÉPARATION
- 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!
RENDEMENT
3 1/2 cups (875 mL)
PORTION
3/4 cup (175 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 254 |
| Lipides | 10 g |
| Gras saturés | 1 g |
| Cholestérol | 0 mg |
| Glucides | 35 g |
| Fibres | 4 g |
| Sucres | 11 g |
| Protéines | 6 g |
| Sodium | 58 mg |
| Potassium | 256 mg |
