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My review
Italian Quinoa Salad
Annita
"I created this recipe when I ran out of pasta and needed to make a quick salad for a potluck. This versatile recipe has become one of our favorites for taking to picnics and for eating after a workout. Eat immediately or refrigerate 2 hours to overnight for best flavor. Quinoa really soaks up the dressing, so you may want to add more to taste after the refrigeration period."
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Ingredients
1 h servings 369 calsOriginal recipe yields 6 servings
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Directions
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- Bring water, quinoa, and chicken bouillon to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and cool quinoa to room temperature, about 30 minutes.
- Mix quinoa, tomatoes, cucumber, feta cheese, and red onion together in a bowl. Pour Italian dressing over quinoa mixture and stir to coat.
Nutrition Facts
Per Serving: 369 calories; 16.5 g fat; 44.4 g carbohydrates; 12 g protein; 19 mg cholesterol; 919 mg sodium. Full nutrition
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Reviews
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2/11/2018
Good! I added zucchini and yellow summer squash with the peppers and chicken that was slow cooked in Italian seasoning. and then shredded. It was a big hit.
4/20/2016
Tasty. I made half of the recipe but kept the same amount of red onion and I used one half of an english cucumber. While it is tasty I think that it would benefit from some fresh parsley.
2/23/2016
I was looking for something new to try. This salad was perfect! Quick, easy and delicious. Thank you for sharing!