Summer vegetable quinoa salad with Yogurt Dill dressing
- Number of Servings: 4
Ingredients
.75 cup, chopped Zucchini .25 cup sprigs Dill weed, fresh - chopped2 plum tomato Red Ripe Tomatoes - chopped1 cup kernels Yellow Sweet Corn, Frozen thawed1 shallot or 4 scallions chopped .5 cup Parsley - chopped.25 cup fresh Tarragon, chopped (optional)12 oz Fage Total 0% Fat Free Plain Greek Yogurt 2 tbsp Bragg Apple Cider Vinegar 1 tbsp Nakano Seasoned Rice Vinegar 1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 2 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
Bring broth to a boil. Add Quinoa, reduce heat, cover and simmer until liquid is absorbed (15-20 min). Allow to cool completely.
In a medium bowl combine yogurt, dill, parsley, tarragon, shallot and vinegar. Combine this dressing with the quinoa and remaining ingredients. Chill for at least 30 min so all the flavors can combine.
Serving Size: 1/4 of the recipe
Number of Servings: 4
Recipe submitted by SparkPeople user BIBICHAN1.
In a medium bowl combine yogurt, dill, parsley, tarragon, shallot and vinegar. Combine this dressing with the quinoa and remaining ingredients. Chill for at least 30 min so all the flavors can combine.
Serving Size: 1/4 of the recipe
Number of Servings: 4
Recipe submitted by SparkPeople user BIBICHAN1.
Nutritional Info Amount Per Serving
- Calories: 297.3
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 175.3 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 5.8 g
- Protein: 17.4 g
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