Mediterranean Quinoa Salad
“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
2 tablespoons fresh lemon juice 2 tablespoons olive oil
¼ teaspoon black pepper
¼ cup toasted sliced almonds
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