ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Quinoa Salad

Photo: Oxmoor House
Hands-on time 10 mins
Total time 1 hr, 20 mins
Yield Serves 4 (serving size: about 1 3/4 cups salad and 1 lemon wedge)
The health benefits of this gluten-free ancient grain are spectacular. Red quinoa makes a beautiful main-dish salad, but you can use whichever color you’d like.

Ingredients

  • 1 cup uncooked red quinoa
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons finely minced shallots
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (1/2-inch) diced seeded tomato
  • 1/2 cup (1/2-inch) diced seeded cucumber
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh oregano
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 2 ounces crumbled feta cheese (about 1/2 cup)
  • 4 lemon wedges

Nutrition Information

  • calories 460
  • caloriesfromfat 0.0 %
  • fat 24.7 g
  • satfat 5 g
  • monofat 14.7 g
  • polyfat 3.8 g
  • protein 12.5 g
  • carbohydrate 48.4 g
  • fiber 7.4 g
  • cholesterol 13 mg
  • iron 3.5 mg
  • sodium 499 mg
  • calcium 133 mg

How to Make It

  1. Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.

  2. While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.

  3. Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.

  4. Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Real Family Food