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Quinoa is a complete protein source and a great
source of fiber. Many people believe that quinoa is
one of the healthiest foods on the planet.
Try this healthier alternative to pasta salad!
Serves:
6
Serving Size:
14 ounces
Prep Time:
30 minutes
Inactive:
0 minutes
Cook:
30 minutes
TOTAL:
60 minutes
INGREDIENTS:
INSTRUCTIONS:
Rinse the quinoa. Add the quinoa to a pot with 2 cups of water and a pinch of salt and bring to a boil
over medium heat, stirring frequently. When the water starts to boil, reduce heat to simmer and cover.
Cook for 15 minutes. Quinoa is done cooking when water has been absorbed. Allow quinoa to cool.
While quinoa is cooling, prepare the dressing in a small bowl. Combine 1 cup of sun-dried toma-
toes, the red wine vinegar, the olive oil, the minced garlic, salt, pepper, ½-cup grated parmesan and
½-cup basil leaves and stir together or process in a food processor.
In a large bowl, combine quinoa, cherry tomatoes, the rest of the sun-dried tomatoes, olives and fresh
mozzarella. Pour the dressing over the quinoa mixture. Sprinkle with remainder of parmesan and basil.
NUTRITIONAL VALUE:
Calories: 583
Sodium: 1,740 mg
Fat: 36 g
Carbohydrates: 30 g
Protein: 35 g
Sugars: 14 g
QUINOA WITH SUN-DRIED TOMATO SALAD
LUNCH
583
CALORIES
PER SERVING
THAINA
Store 4402
Salt Lake City, UT
• 1 cup quinoa
• 2 cups yellow cherry tomatoes
• 2 cups red cherry tomatoes
• ¾-cup black olives, pitted and diced
• 1 pound fresh mozzarella, medium diced
• 3 cups sun-dried tomatoes, chopped
• 2 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 teaspoons kosher salt
• ¾-teaspoon ground black pepper
• 1 cup freshly grated parmesan
• 1 cup basil leaves, packed and julienned
