Lunch, Side-dishes, Snack Ketogenic-Vegetarian
April 7, 2016
1. Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.
2. Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.
3. Combine olive oil and next 5 ingredients (up to and including sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.
2 cups uncooked quinoa
3 cups chicken broth
2 tablespoons extra-virgin olive oil
raw feta cheese
1 teaspoon minced fresh mint
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1/2 teaspoon sea salt
1 cup cherry tomatoes, quartered
1 cup thinly sliced radicchio
1/2 cup chopped yellow bell pepper
1/2 cup chopped English cucumber
3 tablespoons chopped pitted kalamata olives
1 tablespoon minced shallots
August 20, 2018
this recipe has around 186 calories per serving. Glad you enjoyed the recipe!
June 10, 2018
Looks delish. Could you let us know how many calories are in this please.
January 31, 2018
This is a tasty refreshing salad. Easy to prepare the night before and great to enjoy for lunch at work next day. My Favourite!
May 22, 2017
Add some chopped mango to this, it is delish
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