I made this to bring as my lunch everyday to work this week. Delicious! For added veggies I used a whole cucumber and 5 tomatoes. I also doubled the dressing. And I added 1 lb shredded chicken. To cook the chicken I seasoned with salt, pepper, and garlic. Then I cooked on 1 side in some olive oil in a skillet for a few minutes, turned them over, added 1/4 cup water, and put a lid on the skillet. I cooked for a few more minutes, then once cooked, I removed the chicken, let it cool, and shredded it into the salad. Super easy and I would make it again!
Red Quinoa Salad
More From Oxmoor House
Total: 1 Hour, 20 Minutes
- Calories: 460
- Calories from fat: 0.0%
- Fat: 24.7g
- Saturated fat: 5g
- Monounsaturated fat: 14.7g
- Polyunsaturated fat: 3.8g
- Protein: 12.5g
- Carbohydrate: 48.4g
- Fiber: 7.4g
- Cholesterol: 13mg
- Iron: 3.5mg
- Sodium: 499mg
- Calcium: 133mg
- 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
- 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.
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