Mediterranean Quinoa Salad

WINNER: Second Place (Whole Grains)

By Jeanne S., Lauren M., Jeanne G. and Rodney P. from Bellingham Public Schools, Bellingham, MA.

Description

The Mediterrean Quinoa Salad is a good addition to our 'Extra's' Serving line where students are offered an unlimited variety of Fresh and Chilled Fruits and Vegetables to complement their lunch.

It is a side salad that features a colorful variety of vegetables including red peppers, parsley, chopped cherry tomatoes & feta cheese in a light lemon based dressing

Nutrition Facts

Serving size: 3/4 cup

Calories	160
From Fat	34.9%
From Saturated Fat	6.33%
From Sugar	0%
Sodium	457mg

Ingredients

Ingredient	6 servings	50 servings
Quinoa	1 cup	2 qt
Chicken Broth, Low Salt	2 cup	1 gallon
Lemon Juice	2 tbs	1 cup
Vinegar, Red Wine	2 tbs	1/2 cup
Garlic, Fresh Chopped	1 tsp	2 tbs
Olive Oil	1 1/2 tbs	1/2 cup
Salt	1 tsp	1 tbs
Pepper, White Ground	1/4 tsp	1 tsp
Peppers, Sweet Red, Fresh, Chopped	1/2 cup	1 qt
Parsley, Raw, Chopped	2 tbs	1 cup
Green Onions, chopped, incl tops & bulbs	1/4 cup	1 cup
Red Onion, chopped	2 tbs	3/4 cup
Cherry Tomatoes, halved	1/2 cup	1 qt
Black Olives, sliced	2 tbs	1 cup
Feta Cheese, crumbled	1 tbs	1 cup

Preparation

Place quinoa in strainer and rinse under running water. Put quinoa and chicken broth in saucepan and bring to a boil. Cover and reduce to a simmer. Cook for 10-15 minutes or until all liquid is absorbed. Set aside to cool.
Combine lemon juice, vinegar, garlic, oil salt & pepper. Set aside.
Combine Veggies in a bowl. Stir in cooled quinoa, feta and dressing. Serve at room temperature or chilled.