Quinoa Garden Salad

Myrna gave me some quinoa, and our daughter-in-law, Michelle, likes it as a substitute for rice, so used this recipe and modified it to suit our tastes.  We did like it too; we’ll be using up the rest!                    
Quinoa Garden Salad for 2
     1/3      cup  Quinoa
     1/2      Cup  Tomato -- diced
     1/2      Cup  Cucumber -- diced
  2             Tablespoons  Onion -- diced
  1             Ounce  Cheddar Cheese -- diced
  1             Slice  Summer Sausage -- julienned
                        Italian Vinaigrette
  1             Tablespoon  Olive Oil
  1             Tablespoon  Red Wine Vinegar
     1/8      Teaspoon  Garlic -- minced
     1/8      Teaspoon  Italian Seasoning -- crushed
    1/16     Teaspoon  Cayenne
     1/8      Teaspoon  Sugar -- or honey
Rinse quinoa in wire mesh strainer.  Pour into 2 quart saucepan and add 3/4 cups water.  Bring to a boil, reduce heat and simmer 10-15 minutes or until quinoa absorbs water.  Remove from heat and cool.  Fluff with a fork.
Combine remaining ingredients in bowl.  Add cooled quinoa and Italian Vinaigrette and toss.
  "1 pint"

Per Serving: 281 Calories; 17g Fat (52.5% calories from fat); 10g Protein; 24g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 242mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

1 comment:

  1. Always looking for new ways to use quinoa! Thanks for this recipe . . . I'll be trying it . . . as soon as I can make it into my kitchen to do more than canning/freezing/preserving garden produce! Not a bad problem to have though. :o)

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