Mediter­ranean Quinoa Salad

Allrecipes - - Editors note -

“I added 2 tea­spoons honey

and thought these were even bet­ter. The dill and the sweet honey make a great fla­vor combo.” 2 cups wa­ter

1 cup quinoa

½ tea­spoon salt

½ cup cherry toma­toes, halved 1 baby cu­cum­ber, sliced

¼ cup chopped red onion

4 small radishes, quar­tered

¼ cup halved Kala­mata olives 2 ta­ble­spoons chopped fresh mint 2 ta­ble­spoons chopped

fresh pars­ley

2 ta­ble­spoons fresh lemon juice 2 ta­ble­spoons olive oil

¼ tea­spoon black pep­per

¼ cup toasted sliced al­monds

(op­tional)

1. Bring wa­ter to a boil in a saucepan.

Add quinoa and ¼ tea­spoon salt. Re­duce heat to medium-low. Sim­mer, cov­ered, un­til quinoa is just ten­der and liq­uid is ab­sorbed, 12 to 14 min­utes. Re­move from heat, un­cover, and let cool com­pletely.

2. Stir to­gether cooled quinoa, toma­toes, cu­cum­ber, onion, radishes, olives, mint, pars­ley, lemon juice, oil, pep­per, and re­main­ing ¼ tea­spoon salt in a large bowl. Serve im­me­di­ately or chill up to 2 hours. 3. Sprin­kle with al­monds (if us­ing) be­fore serv­ing.

209 RE­VIEWS hands-on 10 min to­tal 20 min serves 6 sub­mit­ted by: cal­ispice­girl ar­magazine.com/ baby-car­rots-with-dill-but­ter PER ½-CUP SERV­ING: 61 CAL; 3.9g FAT (2.5g SAT); 0.5g PRO; 6.4g CARB; 2.2g FIBER; 136mg SODIUM; 3.6g SUG­ARS

BRAND-NEW RECIPE! GO ON­LINE TO RATE AND RE­VIEW. hands-on 25 min to­tal 40 min serves 6 sub­mit­ted by: cchristi4 PER ¾-CUP SERV­ING: 186 CAL; 9g FAT (1g SAT); 5.2g PRO; 21g CARB; 3.1g FIBER; 199mg SODIUM; 1.2g SUG­ARS

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