Summer-Fresh Quinoa Salad Recipe

Summer-Fresh Quinoa Salad Recipe

Ingredients

• 2 cups quinoa, rinsed
• 1 cup boiling water
• 1/2 cup sun-dried tomatoes (not packed in oil)
• 1 medium cucumber, peeled, seeded and chopped
• 1 each medium green, sweet red and yellow peppers, chopped
• 6 green onions, thinly sliced
• 1 package (4 ounces) crumbled garlic and herb feta cheese
• 1/2 cup reduced-fat sun-dried tomato salad dressing, divided

Directions

• Cook quinoa according to package directions. Transfer to a large bowl; cool completely. In a small bowl, combine water and tomatoes; let stand for 5 minutes. Drain and chop tomatoes; add to quinoa. Stir in the cucumber, peppers, onions, cheese and 1/4 cup salad dressing.
• Cover and refrigerate for 2 hours. Just before serving, stir in remaining salad dressing. Yield: 14 servings.

Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Nutrition Facts: 3/4 cup equals 148 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 248 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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