Colorful Quick Quinoa Grecian Salad

Colorful Quick Quinoa Grecian Salad Recipe
Howard L. Puckett
Finalist--Salads and Sides. "I worked at a natural foods market and discovered all kinds of new grains. Since then, I have been experimenting in the kitchen and came up with this recipe during the peak of summer's harvest." -Margee Berry, White Salmon, WA

Yield:

10 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 186
Caloriesfromfat 30 %
Fat 6.3 g
Satfat 0.9 g
Monofat 3.9 g
Polyfat 1.2 g
Protein 5.9 g
Carbohydrate 25.1 g
Fiber 3.1 g
Cholesterol 1 mg
Iron 2.5 mg
Sodium 367 mg
Calcium 37 mg

Ingredients

2 cups uncooked quinoa
3 cups fat-free, less-sodium chicken broth
2 tablespoons extravirgin olive oil
1 teaspoon minced fresh mint
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1/2 teaspoon sea salt
1 cup cherry tomatoes, quartered
1 cup thinly sliced radicchio
1/2 cup chopped yellow bell pepper
1/2 cup chopped English cucumber
1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese
3 tablespoons chopped pitted kalamata olives
1 tablespoon minced shallots

Preparation

Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.

Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.

Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.

Note:

Margee Berry, White Salmon, WA,

April 2006
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