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RECIPES/Sides
Quinoa Salad
Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.
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Recommended Servings
6 to 8 servings
COOKING
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INGREDIENTS
1 1/2 cups quinoa, rinsed &cooked according to directions in low sodium chicken or vegetable broth
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
3 small shallots or 1 small red onion
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup rice wine vinegar
1 lemon, juiced and its zest
1/2 teaspoons salt (optional)
3/4 teaspoon freshly ground black pepper
Instructions
Rinse and cook quinoa. Drain and cool.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, shallots or onion, tomato, parsley, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Serve on a bed of lettuce or mixed greens and carrots.
RECIPE FACTS

Servings: 6 to 8 servings

Nutritional information per serving

No nutrition information available

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