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CONFETTI QUINOA SALAD (Tuesday)




Source of Recipe


ArcaMax
CONFETTI QUINOA SALAD (Tuesday)
Makes about 6 1/2 cups

Preparation time: 15 minutes

Cooking time: for the quinoa

1 cup quinoa

2 cups water

3 tablespoons walnut oil

3 tablespoons fresh lemon juice

1 teaspoon dried oregano

1/2 teaspoon cumin

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup cooked frozen corn kernels

1 medium peeled, seeded and thinly sliced cucumber

1 pint halved grape tomatoes

1/2 cup chopped toasted walnuts

1/2 cup reduced-fat crumbled feta cheese

1/3 cup coarsely chopped kalamata olives

1/4 cup chopped fresh parsley

Rinse quinoa under cold water for 2 minutes or according to directions. Combine quinoa and water in a 2-quart pan and bring to boil. Cover; reduce heat to low and simmer 20 minutes. Remove from heat; let stand 5 minutes and fluff with fork.

Meanwhile, in a large bowl, whisk together oil, lemon juice, oregano, cumin, salt and pepper. Add corn, cucumber, tomatoes, walnuts, feta, olives, parsley and cooked quinoa; stir gently. Refrigerate until serving time.

Per cup: 303 calories, 9 grams protein, 18 grams fat (50 percent calories from fat), 2.5 grams saturated fat, 30 grams carbohydrate, 4 milligrams cholesterol, 396 milligrams sodium, 4 grams fiber.