Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Picnic food at its best.
Diet Types: Vegan, Vegetarian, Wheat Free
Ingredients:
  • 1 cup Quinoa, rinsed
  • 2 cups water
  • pinch of salt
  • 1/3 cup black olives (Greek for a stronger flavor)
  • 1/3 cup green olives, halved
  • 2 tablespoons pine nuts, toasted
  • 4 green onions, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1/4 cup red bell pepper, diced
  • 1 clove garlic, minced
  • 1/4 teaspoon oregano
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons Ume Plum Vinegar (umeboshi vinegar)
  • Serves: 4
    Cooking Time: Under 30 minutes
    Instructions:
    Place Quinoa, water and salt in a medium pot with lid. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes, or until all water is absorbed. Turn out into a bowl and fluff with a fork. Cool. Meanwhile, chop olives and vegetables. Roast pine nuts in a dry skillet over medium heat, stirring frequently until lightly browned. Cool. When Quinoa is cool, add vegetables, pine nuts and olive oil. Season to taste with ume vinegar.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 4
    Amount Per Serving 
    Calories 299
    Calories from Fat 97
     % Daily Value*
    Total Fat 11g17%
      Saturated Fat 1g7%
      Mono Fat 6g 
    Sodium 911mg38%
    Total Carbs 45g15%
      Dietary Fiber 5g22%
    Protein 8g 
    Iron49%
    Calcium11%
    Vitamin B-615%
    Vitamin C38%
    Vitamin E11%
    Vitamin A9%
    Selenium4%
    Manganese80%
    Copper30%
    Zinc12%
    Pantothenic acid6%
    Niacin10%
    Riboflavin12%
    Thiamin13%
    Folate22%
    Potassium16%
    Phosphorus23%
    Magnesium32%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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