Dinner Low-Fat Low-Carb Low-Sugar Lunch Soup + Salad Mediterranean Quinoa Salad Adapted from: What's Cooking USDA Mixing Bowl Prep: 15 mins Cook: 45 mins Servings: 6 Quinoa is our go-to grain. And when mixed with colorful vegetables and fruits, it makes an incredible salad. Ingredients 1 cup quinoa, dry 2 cups low-sodium chicken(or veggie) broth 2 tablespoons lemon juice 2 tablespoons red wine vinegar 1 teaspoon Fresh garlic, minced 1 ┬╜ tablespoons extra virgin olive oil ┬╜ teaspoon sea salt ┬╜ teaspoon ground white pepper ┬╜ cup Fresh red bell peppers, seeded, diced 2 tablespoons Fresh scallions, chopped 2 tablespoons Fresh red onions, peeled, diced ┬╜ cup Fresh cherry tomatoes, halved ┬╝ cup Black olives, sliced 2 tablespoons Feta cheese┬ácrumbled 2 English cucumbers 2 cups of dried cranberries *Choose organic whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 0 20% Fat (g) 0 22% Saturated Fat (g) 0 17% Carbohydrates (g) 0 19% Protein (g) 0 28% Sugars (g) 0 0% Fiber (g) 0 22% Preparation View As Slideshow Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and chicken broth in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until broth is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. A rice cooker may be used with the same quantity of quinoa and water. Cover and refrigerate. In a small mixing bowl, combine lemon juice, vinegar, garlic, olive oil, sea salt, and ground pepper to make dressing. Combine red peppers, green onions, red onions, tomatoes, and olives in a large mixing bowl. Mix well. Add dressing to vegetable mixture. Mix in cooled quinoa. Fold in feta cheese and parsley. Cover and refrigerate for about 2 hours. Serve chilled. Enjoy! Tip Walnuts add great flavor to this dish. [print-me printicon="false" title="print" target=".recipe" do_not_print=".rOptions, .recipe-topic, .socialShare, .likeCount, .breadcrumbs, .rMoreImg, .recipeBottom, .rSlideshow, .nutritionBox"] TAGS: Bell Peppers, Black Olives, Cherry Tomato, Cucumber, Dried Cranberries, Feta Cheese, Parsley, Protein, Quinoa, Red Onion, Scallions, Simple Related Recipes Wheatberry Chili Paprika Cumin Quinoa Scrumptious Veggie Burger Baked Fish & Chips Garden Pasta Salad Pumpkin “Cheese” Sauce With Quinoa Pasta Vegan Powerhouse Pesto Pasta Mango Cucumber Soup