Summer vegetable quinoa salad with Yogurt Dill dressing

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Summer vegetable quinoa salad with Yogurt Dill dressing calories by ingredient


Introduction

This is a great summer salad, using several ingredients from your garden This is a great summer salad, using several ingredients from your garden
Number of Servings: 4

Ingredients

    .75 cup, chopped Zucchini
    .25 cup sprigs Dill weed, fresh - chopped
    2 plum tomato Red Ripe Tomatoes - chopped
    1 cup kernels Yellow Sweet Corn, Frozen thawed
    1 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

Directions

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.