Colorful Grecian Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cups uncooked quinoa1 Rapunzel vegan bouillon, dissolved in 2 cups of water1.5 tablespoons extravirgin olive oil 1 teaspoon minced fresh mint1 teaspoon grated lemon rind 2 teaspoons fresh lemon juice 1 teaspoon sherry vinegar1/2 teaspoon sea salt3/4 cup cherry tomatoes, quartered1/2 cup thinly sliced radicchio2/3 cup chopped yellow bell pepper 1/2 cup chopped English cucumber1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese3 tablespoons chopped pitted kalamata olives1 tablespoon minced shallots
Bring broth to a boil in a large saucepan (2 cups of water to one cup quinoa is the ratio I used); stir in quinoa. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.
Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.
Serving Size: Makes 5 one cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user THESHRINKINLADY.
Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.
Serving Size: Makes 5 one cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user THESHRINKINLADY.
Nutritional Info Amount Per Serving
- Calories: 221.6
- Total Fat: 8.9 g
- Cholesterol: 3.0 mg
- Sodium: 250.2 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 3.0 g
- Protein: 7.6 g