- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1/2 cup
- quinoa
- 125 mL
- 1 cup
- chicken broth
- 250 mL
- 1
- green onion, finely sliced
- 1/2
- carrot, finely chopped
- 1/2
- red pepper, finely chopped
- 1/2
- zucchini, finely chopped
- 1/4 cup
- lightly packed fresh basil leaves
- 60 mL
- 1 tbsp
- white wine vinegar
- 15 mL
- 1 tsp
- maple syrup or honey
- 5 mL
- 1 tsp
- Dijon mustard
- 5 mL
- 2 tbsp
- olive oil
- 30 mL
Directions
Step 1
In a saucepan, bring quinoa and chicken broth to a boil, then reduce heat, cover and simmer 15 min. or until liquid absorbs. Remove from heat and keep covered at least 15 min. to steam quinoa.
Step 2
In a large bowl, combine green onion, carrot, red pepper and zucchini. Set aside.
Step 3
In a small food processor or blender, add basil, vinegar, maple syrup or honey and mustard. Process until basil is finely chopped. Add olive oil and pulse just until mixed. Mix quinoa and dressing into vegetables.
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Nutrition Facts
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 160
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 18 g
- Fibre:
- 2 g
- Protein:
- 4 g
- Sodium:
- 170 mg
