Fresh Ideas

The official blog of Save Mart Supermarkets

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By: Lucky


Quinoa Salad

There's nothing like a good side dish to turn a great meal into a feast!


1 cup quinoa
2 cups vegetable broth or stock
2 garlic cloves, minced
2 tablespoons fresh lemon juice
1-1/2 tablespoons Sunny Select Extra Virgin Olive Oil
1/2 teaspoon Sunny Select Salt
1/2 teaspoon fresh ground black pepper
2-1/2 tablespoons coarsely chopped fresh parsley leaves plus additional for garnish
1 tablespoon coarsely chopped fresh basil leaves
4 green onions, thinly sliced (about 3 cup)
2 medium vine-ripened tomatoes (11 ounces), diced (about 1-3/4 cup)
1/2 medium cucumber, cut lengthwise into quarters, then cut crosswise into 1/4-inch pieces (about 1-1/4 cups)
Lemon wedges for garnish (optional)


Prep: 25 minutes plus chilling

Cook: 18 minutes • Serves: 8

1. In fine-mesh strainer, thoroughly rinse quinoa with cold water; drain. In small saucepot, heat broth and quinoa to boiling over high heat. Reduce heat to low; cover and cook 13 to 15 minutes or until all liquid is absorbed. Transfer quinoa to large bowl; refrigerate 45 minutes.


2. Meanwhile, in small bowl, whisk together garlic, lemon juice, oil, salt and pepper; stir in herbs.


3. Fluff quinoa with fork; fold in onions, tomatoes and cucumber; add lemon juice mixture and gently toss to combine. Cover and refrigerate at least 2 hours or up to 1 day in advance to allow flavors to meld. Serve garnished with lemon wedges and parsley, if desired. Makes about 5-1/2 cups.


Approximate nutritional values per serving (about e cup): 115 Calories, 33g Fat (1g Saturated), 0mg Cholesterol, 384mg Sodium, 17g Carbohydrates, 2g Fiber, 4g Protein

Last Updated Thursday, September 03, 2015 - 07:49 AM.
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