Quinoa salad

Name: Quinoa salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup Ancient Harvest Traditional Whole Grain Quinoa 1 serving =.25 cup dry; 1 serving Bolthouse Farms Baby-Cut Carrots (8 carrots); 1 medium whole (2-3/5 dia) Red Ripe Tomatoes; 0.5 cup slices Cucumber (with peel); .25 cup crumbled Feta Cheese; 2 tbsp Extra Virgin Olive Oil; 2 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp; 1 cup Spinach fresh; .5 fruit without skin and seeds Avocados California (Haas); Salt and pepper to taste

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Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 1 serving Bolthouse Farms Baby-Cut Carrots (8 carrots) 1 medium whole (2-3/5" dia) Red Ripe Tomatoes 0.5 cup slices Cucumber (with peel) .25 cup, crumbled Feta Cheese 2 tbsp Extra Virgin Olive Oil 2 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp 1 cup Spinach, fresh .5 fruit without skin and seeds Avocados, California (Haas) Salt and pepper to taste

Directions

Cook the quinoa in 2c water until soft. Chop veggies.
Whisk olive oil and red wine vinegar with salt and pepper, garlic if desired. Mix it all together! Keeps 3-4 days in the fridge.

Serving Size: 4 lunch servings

Number of Servings: 4

Recipe submitted by SparkPeople user MSTGERMA1.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving