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1 cup quinoa
2 cups chicken or vegetable stock
1 hothouse cucumber, diced
½ cups roasted red pepper, diced
¼ cup flat leaf parsley, finely chopped
1 tablespoon fines herbs (I used Fox Point from Penzey’s)
¼ cup crumbled feta cheese
3 tablespoons silvered almonds
9 cups of spring salad mix
¼ cup light dressing——–juice one lemon slowly add olive oil while whisking add a little fresh pepper
Combine quinoa and stock in pot and bring to boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely. Use a fork to fluff.
In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly. Serve chilled on a bed of greens tossed with a little dressing.
Serves 6 Calories 197 Total fat 7 grams Saturated fat 1.5 Protein 9 grams Total carbos 26 grams sugar 4 grams Fiber 4 grams cholesterol 6 milligrams sodium 247 milligrams.
This is so yummy………
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