Quinoa Salad with Lemon Mint Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Quinoa Salad-------------¼ cup pine nuts1 cup quinoa, rinsed1 ½ cups water¼ teaspoon salt4 sundried tomatoes (¼ cup), soaked in hot water until soft, then drained and minced½ cucumber (4 ounces), seeded and diced2 scallions, green and white portions thinly sliced¼ cup currants¼ cup chopped fresh mintSalt and pepper to tasteLemon-mint dressing (recipe below)-------------------------½ cup extra virgin olive oil¼ cup freshly squeezed lemon juice1 tablespoon Dijon mustard2 tablespoons maple syrup¼ cup loosely packed mint leaves1 teaspoon sea salt, or more to taste
Preheat oven to 350°. Place pine nuts on baking tray. Toast pine nuts in oven until lightly golden, approximately 5-7 minutes. Set aside to cool.
Bring water to boil in 2-quart pot. Add quinoa and salt. Reduce heat to low, cover pot, and simmer until all water is absorbed, approximately 15-20 minutes.
Remove pot from heat and set aside, covered, to steam for another 10 minutes.
Transfer quinoa to bowl and fluff with fork. When quinoa is cool, add toasted pine nuts, tomatoes, cucumber, scallions, currants, and mint. Season with salt and pepper to taste. Toss with dressing. Serves 6.
For the Lemon-Mint Dressing: Combine all ingredients in a blender and process until smooth. Makes 1 cup.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LESLIEHENRY.
Bring water to boil in 2-quart pot. Add quinoa and salt. Reduce heat to low, cover pot, and simmer until all water is absorbed, approximately 15-20 minutes.
Remove pot from heat and set aside, covered, to steam for another 10 minutes.
Transfer quinoa to bowl and fluff with fork. When quinoa is cool, add toasted pine nuts, tomatoes, cucumber, scallions, currants, and mint. Season with salt and pepper to taste. Toss with dressing. Serves 6.
For the Lemon-Mint Dressing: Combine all ingredients in a blender and process until smooth. Makes 1 cup.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LESLIEHENRY.
Nutritional Info Amount Per Serving
- Calories: 353.2
- Total Fat: 24.5 g
- Cholesterol: 0.0 mg
- Sodium: 491.0 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.1 g
- Protein: 9.3 g
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