Foodie Friday: Quinoa Salad With Feta Vinaigrette
Although not botanically a grain, delicate-tasting quinoa shares health benefits with whole grains, potentially reducing your risk of heart disease and type 2 diabetes.
- 1 c. quinoa
- 1 c. small grape tomatoes, halved, or 1 medium tomato, diced
- 2 Tbsp. pitted, sliced ripe olives
- 1 small red or yellow onion, chopped
- 1 small green, red or yellow bell pepper, cored, seeded and diced
- 1 large celery rib, chopped
- Vinaigrette Ingredients:
- ¼ c. vegetable broth
- 4 ½ tsp. white wine vinegar
- 1 ½ Tbsp. olive oil
- ¼ c. reduced-fat feta cheese crumbles
- ½ tsp. crushed dried oregano
- 1/8 tsp. dried crushed basil
- ¼ tsp. salt
- 1/8 tsp. pepper
Using fine mesh sieve, rinse quinoa under cold running water until water runs clear.
- Place quinoa in small pot with 2 c. water.
- Bring to boiling.
- Reduce heat to low, cover and simmer 15 minutes or until water is absorbed.
- Cover and set aside for 5 minutes.
- Fluff quinoa with fork.
- Place in large salad bowl and set aside to cool.
- Add tomatoes, olives, onion, bell pepper and celery to salad.
- Toss gently.
For the dressing, combine broth, vinegar, oil, feta cheese, oregano, basil, salt and pepper in a cup.
- Stir well.
- Pour over salad and toss.
Makes 4 servings.
Nutritional information per serving: 250 calories, 9 g total fat, 8 g protein, 32 g carbohydrates, 8 mg cholesterol, 350 mg sodium and 4.5 g dietary fiber.
For more healthy summer recipes, browse our boards at pinterest.com/gwinnettmedical.