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;