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Mediterranean Quinoa Salad Recipe
|Quinoa||1 Cup (16 tbs), uncooked|
|Reduced sodium chicken broth||2 Cup (32 tbs)|
|Chopped drained roasted red bell pepper||1⁄2 Cup (8 tbs), drained (From A 7 Ounce Jar)|
|Cubed provolone cheese||1⁄2 Cup (8 tbs)|
|Chopped kalamata olives||1⁄4 Cup (4 tbs)|
|Chopped basil leaves||2 Tablespoon|
|Roasted garlic||1 Teaspoon (From 4 Oz Jar)|
|Fat free italian dressing||2 Tablespoon|
Serving size: Complete recipe
Calories 1109 Calories from Fat 402
% Daily Value*
Total Fat 41 g63.7%
Saturated Fat 13.2 g66.1%
Trans Fat 0 g
Cholesterol 48.7 mg
Sodium 2621.5 mg109.2%
Total Carbohydrates 126 g42.1%
Dietary Fiber 12.6 g50.2%
Sugars 9.2 g
Protein 45 g90.4%
Vitamin A 143.6% Vitamin C 127.7%
Calcium 66.9% Iron 51.1%
*Based on a 2000 Calorie diet
1 Rince quinoa in cold water for 1 minute and drain.
2 In a 2-quart saucepan add quinoa and broth and bring to a boil.Reduce heat,cover and simmer for 15-20 minutes or until quinoa is tender.Drain and cool for about 45 minutes.
3 In a large serving bowl toss quinoa with remaining ingredients.
4 Serve immediately or can be refrigerated for 1-2 hours before serving.