Rating: 4.5 stars
21 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

Recipe by Cooking Light April 2006

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Read the full recipe after the video.

Recipe Summary test

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.

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  • 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.

Nutrition Facts

186 calories; calories from fat 30%; fat 6.3g; saturated fat 0.9g; mono fat 3.9g; poly fat 1.2g; protein 5.9g; carbohydrates 25.1g; fiber 3.1g; cholesterol 1mg; iron 2.5mg; sodium 367mg; calcium 37mg.
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