Recipe
Salad
Quinoa Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. chicken stock or water | ||
| 2 c. quinoa | ||
| Zest and juice of 2 lemons | ||
| ⅓ c. (0.75 oz) chopped fresh basil | ||
| ¼ c. sugar | ||
| ½ c. white vinegar | ||
| 1 c. olive oil | ||
| 1 c. golden raisins | ||
| 1 red pepper, diced | ||
| 1 bunch(es) green onions, chopped | ||
| 1 c. (4 oz) chopped walnuts |
Directions
- Bring stock with quinoa to a boil. Simmer 3 to 4 minutes or until most of the water has been absorbed. Place quinoa in a large bowl, cover and chill in the refrigerator while assembling the rest of the salad.
- In a small bowl, mix lemon juice and zest with vinegar, sugar and basil. Slowly add the olive oil; set aside.
- Add raisins, peppers and nuts to the chilled quinoa. Drizzle with vinaigrette. Rfrigerate until serving.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 0mg
- Sodium: 116mg
- Total Carbohydrates: 22g
- Protein: 4g
Recipe Source:
Hy-Vee chefs.