Sunday, April 7, 2013

Spring Quinoa Salad

My roommate and I are obsessed with quinoa. We each cook a cup every Sunday to have for the week and use in new and creative ways. Recently on Pinterest I saw a recipe for a quinoa salad and another for a homemade Greek dressing. I decided to put both together with a few edits and made a healthy, tasty, and fresh salad!

Spring Quinoa Salad

Salad Ingredients (makes 4 servings):
1 cup of uncooked quinoa
2 cups chicken stock or water
1 red or orange bell pepper, chopped
3 medium sized tomatoes, seeds removed and chopped
8 scallions, diced
1 avocado, diced
1 1/2 cups of corn
S+P

Salad Directions:
Toast the quinoa in a pan over medium heat with 1 tablespoon of olive oil. After the quinoa becomes fragrant, add the liquid, turn to low, cover, and cook for about 40 minutes or until the quinoa is completely cooked. Put in the freezer to cool for about 30 minutes.

Once the quinoa has cooked, combine all ingredients in a large bowl and add salt and pepper. 

Nutrition Facts:
Calories: 266 per serving
Total Fat: 10.2g
Sodium: 25.5g
Carbohydrates: 40.4g
Fiber: 8.9g
Sugars: 7.3g
Protein: 8.2g

Dressing Ingredients (link to original): 
Juice from 2 lemons
1 cup olive oil (I used extra light tasting)
1/4 cup red wine vinegar
3 cloves of pressed garlic
1/2 tsp dried oregano
1/2 tsp dried thyme
s+p

Directions:
Combine all dressing ingredients and shake it up real good. Add about  1/2 cup of the dressing to the quinoa salad and mix everything together. You will definitely have leftover dressing!


Nutrition Facts (for about 1-2Tbl)
Calories: 98
Total Fat: 11.2g
Sodium: 2mg
Carbohydrates: 0.6g


Enjoy :)