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.


Salad Ingredients:
  • 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

How to:

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.


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