Chilled Quinoa Salad with Romaine Lettuce


Chilled Quinoa Salad with Romaine Lettuce

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Servings and Ingredients

Serves 8
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


  1. 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.
  2. 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.
  3. 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


130 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Total Carbohydrates: 15g
  • Protein: 3g

Recipe Source:

Hy-Vee chefs.