By Jeanne S., Lauren M., Jeanne G. and Rodney P. from Bellingham Public Schools, Bellingham, MA.
Description
The Mediterrean Quinoa Salad is a good addition to our 'Extra's' Serving line where students are offered an unlimited variety of Fresh and Chilled Fruits and Vegetables to complement their lunch.
It is a side salad that features a colorful variety of vegetables including red peppers, parsley, chopped cherry tomatoes & feta cheese in a light lemon based dressing
Nutrition Facts
Serving size: 3/4 cup
| Calories | 160 |
| From Fat | 34.9% |
| From Saturated Fat | 6.33% |
| From Sugar | 0% |
| Sodium | 457mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Quinoa | 1 cup | 2 qt |
| Chicken Broth, Low Salt | 2 cup | 1 gallon |
| Lemon Juice | 2 tbs | 1 cup |
| Vinegar, Red Wine | 2 tbs | 1/2 cup |
| Garlic, Fresh Chopped | 1 tsp | 2 tbs |
| Olive Oil | 1 1/2 tbs | 1/2 cup |
| Salt | 1 tsp | 1 tbs |
| Pepper, White Ground | 1/4 tsp | 1 tsp |
| Peppers, Sweet Red, Fresh, Chopped | 1/2 cup | 1 qt |
| Parsley, Raw, Chopped | 2 tbs | 1 cup |
| Green Onions, chopped, incl tops & bulbs | 1/4 cup | 1 cup |
| Red Onion, chopped | 2 tbs | 3/4 cup |
| Cherry Tomatoes, halved | 1/2 cup | 1 qt |
| Black Olives, sliced | 2 tbs | 1 cup |
| Feta Cheese, crumbled | 1 tbs | 1 cup |
Preparation
Place quinoa in strainer and rinse under running water. Put quinoa and chicken broth in saucepan and bring to a boil. Cover and reduce to a simmer. Cook for 10-15 minutes or until all liquid is absorbed. Set aside to cool.
Combine lemon juice, vinegar, garlic, oil salt & pepper. Set aside.
Combine Veggies in a bowl. Stir in cooled quinoa, feta and dressing. Serve at room temperature or chilled.
1 comment
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