Quinoa Salad with Almonds and Summer Vegetables
Recipe adapted from the Almond Board of California.
1 cup quinoa
2 cups Bowman and Landes Chicken Broth
¼ lb Valbreso French Feta
½ cup almonds, sliced and toasted
½ pint grape tomatoes, halved
1 small red bell pepper, seeded and diced
3 green onions, sliced
½ cup Basilicata Salad Dressing (in our Produce Dept)
Juice of ½ lime
Salt and pepper to taste
Rinse quinoa and strain. Place quinoa and broth in a medium saucepan. Bring to a boil, reduce heat, and simmer covered until liquid is absorbed, about 15 to 20 minutes. Cool. Combine salad dressing and lime juice in a separate bowl. Gently toss cooled quinoa with feta, almonds, vegetables and dressing. Season to taste with salt and pepper.
Makes 6 servings
Per serving: 318 calories; 18g total fat; 4g saturated fat; 20mg cholesterol; 307mg sodium; 29g total carbohydrates; 12g protein;
Allergy Warning: Contains wheat and other nuts