Healthy Recipes for a Vegan Pregnancy : Sides (part 5) - Lemon Quinoa Veggie Salad, Mediterranean Quinoa Pilaf

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Lemon Quinoa Veggie Salad

If you prefer to use fresh veggies, any kind will do. Steamed broccoli or fresh tomatoes would work well.

SERVES 4

4 cups vegetable broth

112 cups quinoa

1 cup frozen mixed veggies, thawed

14 cup lemon juice

14 cup olive oil

1 teaspoon garlic powder

12 teaspoon salt

14 teaspoon black pepper

2 tablespoons chopped fresh cilantro or parsley (optional)

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. In a large pot, bring broth to a boil. Add quinoa; cover, and simmer for 15–20 minutes, stirring occasionally, until liquid is absorbed and quinoa is cooked.

2. Add mixed veggies; stir to combine.

3. Remove from heat; combine with remaining ingredients. Serve hot or cold.

Per Serving

Calories: 408 | Fat: 18g | Sodium: 1,261mg | Fiber: 7g | Protein: 11g

 

Mediterranean Quinoa Pilaf

Bring this vibrant whole-grain dish, inspired by the flavors of the Mediterranean, to a vegan potluck and watch it magically disappear.

SERVES 6

112 cups quinoa

3 cups vegetable broth

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon lemon juice

13 teaspoon salt, or to taste

12 cup sun-dried tomatoes, chopped

12 cup artichoke hearts, chopped

12 cup black or kalamata olives, sliced

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. In a large skillet or saucepan, bring the quinoa and broth to a boil; reduce to a simmer. Cover, and allow quinoa to cook until liquid is absorbed, about 15 minutes. Remove from heat, fluff quinoa with a fork, and allow to stand another 5 minutes.

2. Stir in the vinegar, olive oil, lemon juice, and salt; add remaining ingredients, gently tossing to combine. Serve hot.

Per Serving

Calories: 348 | Fat: 21g | Sodium: 778mg | Fiber: 4g | Protein: 7g

 
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