Mediterranean Quinoa Salad
10Prep Time Minutes
30Total Time Minutes
6Number of Ingredients
1 cup white quinoa, uncooked
1/2 teaspoon salt
1 cup diced, seeded, unpeeled cucumber
1 can (14.5 oz each) Hunt's® 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
|% Daily Value|
|Total Fat||4 g||6%|
|Saturated Fat||1 g||5%|
|Dietary Fiber||3 g||10%|
|Vitamin C||4 mg||7%|
|Vitamin A||162 iu||3%|
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.
Quinoa typically is found in the rice and pasta section of supermarkets. Rinse well before cooking to remove the natural bitter coating, if it is not pre-washed.
Quinoa can be cooked the day before and stored in a sealed container in the refrigerator, if desired.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.