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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

xMediterranean Quinoa Salad Recipe

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This recipe for xMediterranean Quinoa Salad is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup white quinoa, uncooked
1/2 teaspoon salt
1 cup diced, seeded, unpeeled cucumber
1 can (14.5 oz each) Hunt'sŪ Diced Tomatoes with Basil, Garlic and Oregano, drained
1 can (2.25 oz each) sliced ripe olives, drained
1/3 cup crumbled feta cheese
1/4 cup chopped red onion
Directions:
Directions:
Cook quinoa according to package directions, adding the salt.

Meanwhile, combine cucumber, drained tomatoes, olives, cheese and onion in large bowl; set aside.

Spread cooked quinoa in 13x9-inch baking dish.
Cool slightly in refrigerator 5 minutes.
Add quinoa to vegetable mixture; toss gently to combine.
Serve immediately or refrigerate until cold.

(new, healthy)
Number Of Servings:
Number Of Servings:
8 servings (1/2 cup)
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
120 calories per serving

 

 

 

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