Red Quinoa Salad

Red Quinoa Salad Recipe
Photo: Oxmoor House
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.

Yield:

Serves 4 (serving size: about 1 3/4 cups salad and 1 lemon wedge)

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 1 Hour, 20 Minutes

Nutritional 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

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

Preparation

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.

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

Note:

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.

Amanda Haas,

Cooking Light Real Family Food

September 2012
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