Ingredients
- 2 cups water
- 2 cubes low sodium bouillon
- 1 cup quinoa rinsed
- 2 tbsp apple cider vinegar
- 2 tbsp camelina oil or avocado, canola or olive oil
- 1 tbsp lime juice
- 1 sweet red pepper diced
- 1 cup corn kernels
- 1/2 cup dried cranberries
- 1 small red onion finely chopped
- 1 can chick peas rinsed and drained
- 3 tbsp light feta cheese
- pinch parsley, cayenne, chives, garlic optional
Servings:
Instructions
- Bring quinoa, water, and bouillon to a boil. Reduce heat and simmer until liquid is absorbed, about 20 minutes.
- Add remaining ingredients and toss. May be served warm or cold.
Recipe Notes
Nutrients Per Serving
Calories (kcal) 209
Fat (g) 5.4
Protein (g) 6.8
Carbohydrate (g) 29.5
Sugar (g) 2
Fibre (g) 4.9
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