Colorful Quick Quinoa Grecian Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 30%
  • Fat: 6.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 5.9g
  • Carbohydrate: 25.1g
  • Fiber: 3.1g
  • Cholesterol: 1mg
  • Iron: 2.5mg
  • Sodium: 367mg
  • Calcium: 37mg

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

  1. Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.
  2. 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.
  3. Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.
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