As the weather turns hot, salads become the meal norm. However, while eating greens every day is good for your body, it is not enough to provide a balanced meal. Using healthy oils and whole grains is a means of bringing both flavor and rounded out nutritional profile to a salad. This dish incorporates the flavors reminiscent of the Mediterranean through sundried tomatoes and artichoke hearts while remaining hearty enough to be eaten as a stand-alone dish. For extra flavor, cook the quinoa in vegetable broth and omit the pinch of salt.
Yield: 4 servings
Mediterranean Quinoa Salad
Prep Time:
1 hour
Total Time:
1 hour
Ingredients
- 1 cup quinoa, cooked and cooled
- 1 zuchiini, chopped
- 1 cup grape tomatoes, halved
- 1 red bell pepper, chopped
- 1/2 cup sundried tomatoes, reconstituted and chopped
- 1/2 cup artichoke hearts, drained and chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1 tbsp extra-virgin olive oil
- 1 pinch salt
- 1 pinch sugar
- 1 lemon, juiced
Instructions
- Whisk together the olive oil, salt, sugar and lemon juice in a small bowl. Toss the rest of the ingredients together in a large bowl until evenly combined. Drizzle on the lemon mixture and toss before serving. Make up to one day before serving and refrigerate for extra flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 135Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 63mgCarbohydrates 21gFiber 4gSugar 6gProtein 5g
