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.

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
1 hr 20 mins
Yield:
Serves 4 (serving size: about 1 3/4 cups salad and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Chef'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.

Source

Cooking Light Real Family Food

Nutrition Facts

460 calories; calories from fat%; fat 24.7g; saturated fat 5g; mono fat 14.7g; poly fat 3.8g; protein 12.5g; carbohydrates 48.4g; fiber 7.4g; cholesterol 13mg; iron 3.5mg; sodium 499mg; calcium 133mg.