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12 servings, 1/2 cup each
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Prepare using KRAFT Mayo Garlic & Herb Naturally Flavored Reduced Fat Mayonnaise.
The mayo mixture can be mixed together ahead of time. Refrigerate in separate container from quinoa up to 24 hours before mixing with the quinoa and remaining ingredients just before serving.
Substitute 1 cup bulgur for the quinoa and increase water to 1 cup. Bring water to boil. Add to bulgur in large bowl; stir. Refrigerate 30 min. Fluff with fork, then continue as directed.
This easy-to-make low-sodium side dish gives quinoa an exciting new twist. And as a bonus, the tomatoes and onions team up to provide a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Red quinoa is supposed to be even better. Try toasting your quinoa before adding liquid. Also, quinoa is already a proteinso you do not need to add any meat to get protein.
This sounds delicious, I can't wait to make.
It's ok, I honestly don't understand America's fascination with this Kweeno stuff though. The flavors are nice, I'm just not crazy bout the texture. I'll find recipes to use up the remainder of the bag,and then forget all about this stuff.