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Nutty quinoa adds plenty of protein to this fresh, cherry-studded salad recipe.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
30 mins
cook:
12 mins
chill:
2 hrs
total:
2 hrs 42 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For vinaigrette, in a screw-top jar combine vinegar, oil, honey, 1/2 teaspoon salt, and pepper. Cover and shake well; chill until needed.

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  • In a large saucepan combine the water, wine, and 1/2 teaspoon salt. Bring to boiling. Stir in quinoa. Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and liquid is absorbed. Cool, tossing occasionally.

  • Stir cherries, carrot, green onions, parsley, and mint into quinoa. Drizzle with 6 tablespoons of the vinaigrette: toss gently to coat. (Reserve the remaining vinaigrette for another use.) Cover and chill quinoa mixture for at least 2 hours. To serve, sprinkle with pistachios.

*To Serve Salad on Snap Peas:

Trim and remove strings from 1 1/2 cups fresh sugar snap pea pods and cut in half lengthwise. Drizzle with the remaining vinaigrette; toss to coat. Line a serving platter with snap peas. Spoon the quinoa mixture on top of peas and sprinkle with pistachios.Nutrition analysis per serving: 355 calories, 10 g protein, 49 g carbohydrate, 13 g total fat (2 g sat. fat), 0 mg cholesterol, 6 g fiber, 13 g total sugar, 9% Vitamin A, 28% Vitamin C, 431 mg sodium, 6% calcium, 19% iron

*To Serve Salad on Cucumber "Ribbons:"

Using a vegetable peeler, cut 1 small seedless cucumber lengthwise into thin "ribbons." Drizzle with the remaining vinaigrette; toss to coat. Line a serving platter with cucumber "ribbons." Spoon the quinoa mixture on top of cucumber and sprinkle with pistachios. Nutrition analysis per serving: 353 calories, 10 g protein, 49 g carbohydrate, 13 g total fat (2 g sat. fat), 0 mg cholesterol, 6 g fiber, 12 g total sugar, 7% Vitamin A, 14% Vitamin
C, 431 mg sodium, 6% calcium, 18% iron

Nutrition Facts

322 calories; fat 11g; saturated fat 1g; carbohydrates 46g; mono fat 6g; poly fat 3g; insoluble fiber 6g; sugars 10g; protein 9g; vitamin a 298.7IU; vitamin c 7.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.4mg; folate 103.7mcg; sodium 365mg; potassium 507mg; calcium 50mg; iron 3.1mg.
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