Summer-Fresh Quinoa Salad

Name: Summer-Fresh Quinoa Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 14 servings.
Cuisine: Mediterranean
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

TOTAL TIME: Prep: 25 min. + chilling YIELD: 14 servings.

“This 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.” 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.

Nutrition Facts

3/4 cup: 148 calories, 4g fat (1g saturated fat), 6mg cholesterol, 248mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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