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
Servings

10

Salad

Mint Lemon Quinoa Veggie Salad

Savory quinoa cooked in chicken broth, fluffed and tossed with fresh vegetables, feta cheese, kalamata olives and shallots.

Preparation Time

About 25 minutes

Cook Time

About 15 minutes

    Instructions

  1. 1In a large bowl, cover quinoa with water. Set aside 5 minutes. Rinse, drain, set aside once again.
  2. 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.
  3. 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.