Mediterranean Quinoa Salad 0
Posted on 1, January 2018
in Category Recipe
Prep Time: 5 minutes
Total Time: 20 minutes
Makes: 6 servings
1 cup quinoa
2 cups chicken broth
1 pint cherry tomatoes
1 cup fresh baby spinach
⅓ cup shaved Parmesan cheese or Feta Crumbles
2 Tablespoons chopped basil
⅓ cup balsamic vinaigrette dressing
Salt and Pepper to taste
- In a medium pot, add quinoa and chicken broth, bring to a boil then reduce to a simmer. Cook approximately 8-10 minutes, or until the liquid has been absorbed and quinoa is fully cooked. Remove from heat. Stir quinoa with a fork and put into a large mixing bowl. Allow quinoa to cool for 10 minutes.
- While quinoa is cooking, rinse and slice cherry tomatoes into halves. Rinse and strain baby spinach and basil. Chop basil into small pieces. You can also chop spinach, if desired.
- Add chopped vegetables, cheese and balsamic vinaigrette dressing to the quinoa and stir gently until fully mixed. If the quinoa is too warm, it will cause the spinach to wilt.
- Serve immediately as warm salad or refrigerate.
Nutrition Information (half cup serving): Calories 190, Total Fat 7.5 grams, Saturated Fat 0.75 grams, Cholesterol 50 milligrams, Sodium 95 milligrams, Carbohydrates 22 grams, Sugar 0 grams, Fiber 2.5 grams, Protein 5 grams
*Calories estimated using the USDA National Database