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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Fresh Herb and Quinoa Salad With Garden Tomatoes (Phases 2 & 3) I got this from my South Beach Daily Dish newsletter. I love Tabbouleh and this is a variation on it. Very Heart Healthy, and Gluten Free too! Ingredients:
3/4 cup water |
1/2 cup quinoa |
salt and pepper |
3 tablespoons fresh lemon juice |
1 tablespoon extra-virgin olive oil |
3 scallions (white and light-green parts), thinly sliced |
1 small cucumber, peeled and diced |
3 tablespoons lightly packed fresh parsley, finely chopped |
2 tablespoons finely chopped fresh mint |
3 large beefsteak tomatoes, preferably a mixture of red and yellow |
2 ounces low-fat feta cheese |
Directions:
1. In a small saucepan, bring water to a boil over high heat. Add quinoa and a pinch of salt; bring back to a boil. Reduce heat to low; cover and simmer about 6 minutes, until nearly all the water is absorbed and quinoa is tender and chewy but not soft.
2. Meanwhile, in a medium bowl, combine juice, oil, salt, and pepper. Fold in quinoa, scallions, cucumber, and herbs. Toss until thoroughly coated. Season to taste as desired.
3. Thinly slice tomatoes. Arrange on serving plates. Spoon about 1 cup quinoa over tomatoes. Crumble feta on top. Serve immediately.
4. NOTES: Quinoa is a high-fiber grain that's loaded with protein. More good news: You can find it in your local supermarket or health-food store, and it cooks in 6 minutes! Here Quinoa is substituted for bulgur wheat in this South Beach version of the zesty Middle Eastern salad, tabbouleh.
5. Nutritional information
6. 350 calories
7. 14 g total fat (4 g sat)
8. 10 mg cholesterol
9. 47 g carbohydrate
10. 15 g protein
11. 7 g fiber
12. 410 mg sodium
13. We will number these for you! Just hit 'enter' after every step.
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