Mediterranean Quinoa Salad

Note: Get a grownup's help with this recipe, which requires using the oven/stove and chopping with a knife.

Prep time: 35 minutes

What you need:

  • 1 cup quinoa
  • 2 cups low-sodium chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon fresh chopped garlic
  • 1½ tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • ½ cup chopped sweet red pepper
  • 2 tablespoons chopped parsley
  • ¼ cup chopped green onion
  • 2 tablespoons chopped red onion
  • ½ cup halved cherry tomatoes
  • 2 tablespoons sliced black olives
  • 1 tablespoon feta cheese, crumbled

Equipment and supplies:

  • Strainer
  • Saucepan for quinoa
  • Small bowl for dressing
  • Large bowl for salad
  • Measuring cups/spoons
  • Spoon
  • Oven/stove

What to do:

  1. Place quinoa in strainer. Rinse under running water.
  2. Put quinoa and chicken broth in saucepan over high heat.
  3. Bring quinoa to a boil. Cover and reduce to a simmer.
  4. Cook quinoa for 10-15 minutes or until all liquid is absorbed. Set aside to cool.
  5. In a small bowl, combine lemon juice, vinegar, garlic, oil, salt, and white pepper. Set aside.
  6. Combine red pepper, parsley, green and red onions, tomatoes, and olives in a bowl. Stir in cooled quinoa, feta, and dressing.
  7. Serve at room temperature or chilled.

Nutritional analysis (per serving):

  • 170 calories
  • 5g protein
  • 7g fat
  • 1g sat. fat
  • 23g carbohydrate
  • 3g fiber
  • 5mg cholesterol
  • 520mg sodium
  • 1g sugars

Serves: 6

Serving size:1/6 recipe

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