Summer-Fresh Quinoa Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
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âThis light and refreshing salad is easy to prepare and perfect for hot summer days. I often add zucchini or summer squash and use fresh tomatoes instead of sun-dried.â Liz Gadbois - Woodville, WI 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:
1. Cook quinoa according to package directions. Transfer to a large bowl; cool completely.
2. 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.
3. Cover and refrigerate for 2 hours. Just before serving, stir in remaining salad dressing. Yield: 14 servings.
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