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.
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