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
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
How to Make It
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.
I loved this! I did the recipe exactly as stated but only made half the Quinoa and it was amazing. Plenty of Quinoa and if I had put the whole amount in it would have been way too much. Will make again
Loved it! With that in mind, here are my recs to improve and lighten it for those who watch their weight. Like others have said, I reduced the (combo of red & white) quinoa by half but then only used a half of that! It was perfect. I added avocado (1/2) and scallions (2).I minced the shallot with the mint and mixed those with the dressing and added in oregano- classic Greek seasoning! I mixed the veggies alone with the dressing first and then added in the quinoa after. I left out the feta- it wasn't necessary. I used red wine vinegar as others suggested- it was great. To add protein on top I grilled salmon on a plank which I lightly seasoned. Sliced it on top.All good!
Definitely not a quick recipe but delicious. I doubled the dressing and did marinate the veggies for a few hours before combining with quinoa. Will next time make a day in advance as the flavor profile really kicked in the next day.
This salad is amazing! I followed the recipe exactly and all the ingredients really blend well together and I love the crunch! This can be eaten alone for a nice lunch or for dinner with chicken, etc. I wouldn't change anything about it.
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