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Quinoa Salad
Recipe from Abra Grupp of Howdy Cupcake
There is nothing truly perishable in this salad so it is an ideal pot luck, lunch box or buffet salad. Can be left at room temperature for (2-4 hours)
Ingredients:
- 2 cups water
- 1 cup quinoa
- 1/4 olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup crumbled feta cheese
- 1/4 cup walnut pieces
- 3 tbs fresh basil cut into thin strips
- 1 tbs fresh mint cut into thin strips
- 1 persian cucumber cut into 1/4” pieces (persian has better flavor)
- 10 or so cherry tomatoes cut in half
- salt & pepper to taste (1/2 tsp salt, a few grinds of pepper)
Directions:
- Bring water to a boil and add quinoa – cover & simmer approx 10-15 mins. (If there is more than 1/4” of water left in the bottom of the pan
continue cooking for a few minutes longer.)
- Let cooked quinoa cool (almost room temp)
- Add olive oil and lemon juice
*The ingredients are flexible. For added “bite” try adding a few splashes of rice vinegar or your favorite salad dressing.
**As a left over it can be “stretched” by tossing with spinach or lettuce.
1 cup of cooked quinoa = 170 calories, 30 mg carb, 3 mg fiber, 0 mg sugar, 7 gr protein
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