| Level: | Easy |
| Yield: | 4 servings |
Instructions
- Cook 3/4 cup quinoa as the label directs; fluff. Transfer to a large bowl; toss with 1 cup each shredded carrots, chopped cucumber and chopped sugar snap peas, 1/2 cup raisins and 1/4 cup each chopped parsley and salted sunflower seeds. Drizzle with olive oil and white balsamic vinegar; season with salt and pepper.
Reviews
This is a great basic for sure! Have made it more than a few times, first because it works for close family member who is vegetarian and has gluten and corn allergies—offers protein along with veg. But everyone who’s tried it has loved it!
I’ve sometimes added a little scallion or shallot for a mild onion flavor.
I use dried cranberries or Craisins (reduced sugar) rather than raisins. I mix some in, along with some sunflower seeds, when dressing, but also offer some of each for guests to add on top.
Loved the different flavors and textures… fantastic side for a BBQ.