Kacey's Gluten-Free Mediterranean Sprouted Rice and Quinoa Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 248.2
  • Total Fat: 12.4 g
  • Cholesterol: 15.0 mg
  • Sodium: 642.8 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 9.4 g

View full nutritional breakdown of Kacey's Gluten-Free Mediterranean Sprouted Rice and Quinoa Salad calories by ingredient
Submitted by:

Introduction

This is a crunchy, light, tasty salad that can double as a meal if you supplement with additional protein or some sliced fruit. It is my go-to salad for pot-lucks, church functions, and summer picnics. It always gets raves. This is a crunchy, light, tasty salad that can double as a meal if you supplement with additional protein or some sliced fruit. It is my go-to salad for pot-lucks, church functions, and summer picnics. It always gets raves.
Number of Servings: 10

Ingredients

    2 C. Tru Roots sprouted rice %26 quinoa blend
    2 TBSP Dill Weed
    1/2 TSP Cavender's All Purpose Greek Seasoning
    2 TSP Onion Powder
    1/2 TSP Minced Onion
    1 C. raw butternut squash cubed into 1/2" pieces
    1 C. Chopped Green Onions
    1-1/2 C. Shredded Carrots
    1-1/2 C. Athenos crumbled feta cheese
    1-1/2 C WishBone - Greek Vinaigrette Dressing
    36 small grape tomatoes


Tips

As you fluff the rice-quinoa blend, use salad tongs or a large salad spoon to make sure it is nice and fluffy!


Directions

Prepare the Tru Roots Sprouted Rice and Quinoa Blend according to package directions but add the dill, Greek seasoning, onion powder, and minced onion to the water before adding the rice and quinoa blend. Once fully cooked, fluff the blend with a fork and allow to cool completely. When cooled, add the remaining ingredients in the order listed, incorporating each ingredient before adding the next. Once the viniagrette dressing is fully incorporated, top the salad with the grape tomatoes and serve.

Serving Size: Divide the salad by 10 - Makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user KACEYSW.

Rate This Recipe

Member Ratings For This Recipe



  • Looks good. May roast the squash first though. - 4/12/17

    Was this review helpful?   yes  No