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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 A 4 Ounce Jar)|
|Fat free italian dressing||2 Tablespoon|
Serving size: Complete recipe
Calories 1285 Calories from Fat 520
% Daily Value*
Total Fat 55 g84.3%
Saturated Fat 21.8 g109%
Trans Fat 0 g
Cholesterol 83.4 mg27.8%
Sodium 3061.8 mg127.6%
Total Carbohydrates 127 g42.5%
Dietary Fiber 12.6 g50.2%
Sugars 9.5 g
Protein 58 g116.1%
Vitamin A 152.5% Vitamin C 127.7%
Calcium 104.9% Iron 52.6%
*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.