Recipe
Salad
Chilled Quinoa Salad with Romaine Lettuce
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. water | ||
| 1 c. quinoa, rinsed | ||
| ¼ c. garlic-flavored olive oil | ||
| ⅓ c. lemon juice | ||
| 1 c. chopped green onions | ||
| ½ c. chopped fresh Italian parsley | ||
| ¼ c. chopped fresh mint | ||
| 3 tomatoes, cut in small dice | ||
| 1 English cucumber, cut in small dice | ||
| 1 tsp. salt | ||
| ¼ tsp. ground black pepper | ||
| 1 romaine heart, washed, shredded |
Directions
- In a small saucepot, bring water to a boil; add the quinoa and cook over medium-high heat for 12 minutes or until all the water is absorbed. Remove from the heat, fluff and chill.
- To the quinoa, add oil, lemon juice, onions, parsley, mint, tomatoes and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
- To serve, place shredded romaine on the base of a plate and top with the chilled salad. Add kalamata olives and feta cheese for an added Mediterranean twist.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrates: 15g
- Protein: 3g
Recipe Source:
Hy-Vee chefs.