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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 cals
Original recipe yields 6 servings

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Directions

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  1. 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.
  2. 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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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.

Easy and healthy

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.

I was looking for something new to try. This salad was perfect! Quick, easy and delicious. Thank you for sharing!