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Meditteranean Quinoa Salad
Yields 8 half-cup servings
- 1 cup uncooked quinoa
- 2 cups water or vegetable stock
- 1/4 tsp. salt
- 1 small cucumber, seeded and diced
- 6 calamata olives, diced
- 3 sun dried tomatoes, diced
- 1 tbsp. olive oil
- 1/4 cup feta cheese rinsed and crumbled
- 1/2 lemon or 2 tbsp. lemon juice
- 2 tbsp. chopped basil (1 tsp. if dried)
- 1 clove crushed garlic
Place quinoa in a colander and rinse under cold water for at least one minute. Combine quinoa, water and salt in a quart saucepan. Bring to a boil. Reduce heat to a simmer and cover for 15 to 20 minutes.
Spread quinoa out on a sheet pan to cool. Toss cooled quinoa with the remaining ingredients in a large bowl. Chill for one hour. Serve.
120 calories, 4g protein, 16g carbohydrates, 5g fat, 1g saturated fat, 5mg cholesterol, 2g dietary fiber, 180mg sodium, iron 10% of daily
vitamins, calcium 4% iron 10% of daily vitamins, vitamin C 6% of daily vitamins, vitamin A 2% of daily vitamins