Colorful Quick Quinoa Grecian Salad
- Number of Servings: 10
Ingredients
2 cups uncooked quinoa3 cups fat-free, less-sodium chicken broth2 tablespoons extravirgin olive oil1 teaspoon minced fresh mint1 teaspoon grated lemon rind 2 teaspoons fresh lemon juice 1 teaspoon sherry vinegar1/2 teaspoon sea salt1 cup cherry tomatoes, quartered 1 cup thinly sliced radicchio1/2 cup chopped yellow bell pepper 1/2 cup chopped English cucumber 1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese3 tablespoons chopped pitted kalamata olives1 tablespoon minced shallos
lace quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.
Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 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: serves 10, serving size 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user MSDEBBER.
Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 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: serves 10, serving size 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user MSDEBBER.
Nutritional Info Amount Per Serving
- Calories: 205.9
- Total Fat: 6.9 g
- Cholesterol: 1.5 mg
- Sodium: 438.1 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 3.2 g
- Protein: 7.1 g
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