Summer-Fresh Quinoa Salad
Healthy Cooking
June/July 2009
Page:49
"This light and refreshing salad is easy to prepare and perfect for hot summer days. I often add zucchini or summer squash and use fresh tomatoes instead of sun-dried." Liz Gadbois - Woodville, WI
SERVINGS: 14
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 25 min. + chilling
Ingredients:
2 cups quinoa, rinsed
1 cup boiling water
1/2 cup sun-dried tomatoes (not packed in oil)
1 medium cucumber, peeled, seeded and chopped
1 each medium green, sweet red and yellow peppers, chopped
6 green onions, thinly sliced
1 package (4 ounces) crumbled garlic and herb feta cheese
1/2 cup reduced-fat sun-dried tomato salad dressing, divided
Directions:
Cook quinoa according to package directions. Transfer to a large bowl; cool completely. In a small bowl, combine water and tomatoes; let stand for 5 minutes. Drain and chop tomatoes; add to quinoa. Stir in the cucumber, peppers, onions, cheese and 1/4 cup salad dressing.
Cover and refrigerate for 2 hours. Just before serving, stir in remaining salad dressing. Yield: 14 servings.
Nutrition Facts
One serving:3/4 cup
Calories: 148,Fat:5 g,Saturated Fat:117 g,Cholesterol:
Diabetic Exchange:
1-1/2 starch, 1 fat.
Beth Layman :)
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