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Mint Lemon Quinoa Veggie Salad
Ingredients:
- (2 cups) uncooked quinoa
- (3 cups) fat-free, less-sodium chicken broth
- (2 Tbsp.) extravirgin olive oil
- (1 tsp.) fresh mint, minced
- (1 tsp.) grated lemon rind
- (2 tsp.) fresh lemon juice
- (1 tsp.) sherry vinegar
- (1/2 tsp.) sea salt
- (1 cup) cherry tomatoes, quartered
- (1 cup) radicchio, thinly sliced
- (1/2 cup) yellow bell pepper, chopped
- (1/2 cup) English cucumber, chopped
- (1/3 cup) crumbled reduced-fat feta cheese
- (3 Tbsp.) kalamata olives, pitted and chopped
- (1 Tbsp.) shallots, minced
Preparation Time
About 25 minutes
Cook Time
About 15 minutes
Instructions
- 1In a large bowl, cover quinoa with water. Set aside 5 minutes. Rinse, drain, set aside once again.
- 2Place a large saucepan over High heat. Add broth. When boiling, add quinoa. Cover, reduce heat to medium-high and summer 15 minutes. Take off lid, fluff. Set aside to
cool.
- 3In a large bowl, whisk together olive oil, mint, lemon rind, lemon juice, sherry vinegar and sea salt. Toss in quinoa, tomatoes, radicchio, bell pepper, cucumber, feta, olives and shallots, serve.
Nutritional Information
Serving Size: 1 cup
Amount Per Serving:
- Calories 186
- Total Fat 6.3 g
- Total Carbohydrate 25.1 g
- Protein 5.9 g
- Cholesterol 1 mg
- Sodium 367 mg
- Fiber 3.1 g
Additional Information
Recipe Category: Salad
Recipe Subcategory: Miscellaneous
Recipe Ethnicity: Greek/Mediterranean
Dietetic Info:
- Glycemic Index:
- Gluten Free: Yes
Vegetarian/Allergen Info: Contains Poultry, Dairy
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
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Recipe