Mediterranean Quinoa Salad
Courtesy of Recipes for Healthy Kids Cookbook for Homes 6 Servings • 1 Hr. Prep Time • 10 Min. Cook Time • 2 Hr. Chill Time| Ingredients |
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| 1 c. quinoa, dry |
| 2 c. low-sodium chicken broth |
| 2 Tbsp. lemon juice |
| 2 Tbsp. red wine vinegar |
| 1 tsp. fresh garlic, minced |
| 1 1/2 Tbsp. extra virgin olive oil |
| 1/2 tsp. salt |
| 1/8 tsp. ground white pepper |
| 1/4 c. fresh red bell peppers, seeded, diced |
| 2 Tbsp. fresh green onions, diced |
| 2 Tbsp. fresh red onions, peeled, diced |
| 1/2 c. fresh cherry tomatoes, halved |
| 2 Tbsp. black olives, sliced |
| 2 Tbsp. feta cheese, crumbled |
| 1 Tbsp. fresh parsley, chopped |
Directions:
1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and chicken broth in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until broth is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. A rice cooker may be used with the same quantity of quinoa and water. Cover and refrigerate.
2. In a small mixing bowl, combine lemon juice, vinegar, garlic, olive oil, salt, and ground pepper to make dressing.
3. Combine red peppers, green onions, red onions, tomatoes, and olives in a large mixing bowl. Mix well.
4. Add dressing to vegetable mixture. Mix in cooled quinoa. Fold in feta cheese and parsley. Cover and refrigerate for about 2 hours. Serve chilled.
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Nutrition:
Calories: 166; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 3mg; Total Carbs: 23g; Fiber: 3g; Protein: 7g; Sodium: 278mg;