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Quinoa Salad
Quinoa Salad
Fiona Haynes
At a Glance
Cook Time : 15min
Course : Lunch, Salad, Side Dish
Special : Gluten-Free, Low Fat
Type of Prep : Assemble, Boil, Chill, Refrigerate
Cuisine : U.S. Regional
Occasion : Cookout, Family Dinner, July 4th, Labor/Memorial Day, Picnic, Potluck, Spring, Summer
 
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Quinoa Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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Quinoa is a relatively recent addition to our grocery stores, but it's actually an ancient food that sustained the Incas. A seed rather than a true grain, quinoa is gluten-free. It's also an excellent source of protein, iron and many other vitamins and minerals. I buy mine at Trader Joe's, where it's no more expensive than a box of rice or pasta. Enjoy this low fat quinoa salad as a great side dish or lunch.

INGREDIENTS:

  • 2 cups fat-free, low-sodium chicken or vegetable broth
  • 1 cup uncooked quinoa
  • 1/3 cup sliced scallions
  • 2 small tomatoes, thinly sliced
  • 1 cup cooked broccoli florets
  • Juice of 1 large lemon

PREPARATION:

Using broth instead of water, cook quinoa according to package directions. Fluff with fork and empty into a medium bowl. Combine scallions, tomatoes and broccoli with cooked quinoa. Squeeze lemon juice over quinoa and blend well. Serve warm or chill until ready to serve.

Serves 4

Per Serving: Calories 192, Calories from Fat 24, Total Fat 2.7g, (sat 0.3g), Cholesterol 0mg, Sodium 49mg, Carbohydrate 34.6, Fiber 3.9g, Protein 7.4g

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