Quinoa Salad with Almonds, Feta and Summer Vegetables

Topped off with basil-chive vinaigrette, this salad is packed with healthy veggies and crisp almonds.

Ingredients

1 cup quinoa

2 cups low-sodium chicken broth or vegetable broth

3 ounces cubed feta cheese

½ cup sliced almonds, roasted

½ pint grape tomatoes, halved

1 small red bell pepper, seeded and diced

1 small zucchini, trimmed and diced

2 scallions, diced

Basil-Chive Vinaigrette (recipe below)

 

BASIL-CHIVE VINAIGRETTE:

2 tablespoons white wine vinegar

Juice of ½ lime

¼ cup plus 1 tablespoon extra-virgin olive oil

Combine vinegar and lime juice in a small bowl.  Gradually whisk in olive oil until mixture is smooth and uniform.  Stir in chives and basil.  Season with salt and pepper to taste.

2 tablespoon minced fresh chives

1 tablespoon minced fresh basil

Salt and pepper

 

Directions

  1. Place quinoa in a medium pot and rinse with water.
  2. Strain out water; add broth and turn heat to high.
  3. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed, about 15 minutes.
  4. Cool and toss gently with feta, almonds, vegetables and vinaigrette.
  5. Serve.
Quinoa Salad with Almonds, Feta and Summer Vegetables

Nutritional Information

Based on 6 servings.

Per serving:

Calories

312

Total Fat     

20g

Saturated Fat  

4g

Monounsaturated Fat

12g

Polyunsaturated Fat

3g

Cholesterol

13mg

Sodium

218mg

Carbohydrates

25g

Dietary Fiber      

3g

Protein

9g

Calcium

116mg

Magnesium

91mg

Potassium

451mg

Vitamin E

4mg*

* Total Alpha-Tocopherol Equivalents