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Summer-Fresh Quinoa Salad

5 | 0 Reviews
Total Time:Prep: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Liz Gadbois, Woodville, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

“This light and refreshing salad is easy to prepare and perfect for hot summer days. I often add zucchini or summer squash and use fresh tomatoes instead of sun-dried.” Liz Gadbois - Woodville, WI

TEST KITCHEN APPROVED

Summer-Fresh Quinoa Salad

5 | 6 Reviews Add your review
Yield:14 servings
Prep:15 min
Cook:10 min
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Ingredients

  • 2 cups quinoa, rinsed
  • 1 cup boiling water
  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1 medium cucumber, peeled, seeded and chopped
  • 1 each medium green, sweet red and yellow peppers, chopped
  • 6 green onions, thinly sliced
  • 1 package (4 ounces) crumbled garlic and herb feta cheese
  • 1/2 cup reduced-fat sun-dried tomato salad dressing, divided
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Directions

  1. Cook quinoa according to package directions. Transfer to a large bowl; cool completely.
  2. In a small bowl, combine water and tomatoes; let stand for 5 minutes. Drain and chop tomatoes; add to quinoa. Stir in the cucumber, peppers, onions, cheese and 1/4 cup salad dressing.
  3. Cover and refrigerate for 2 hours. Just before serving, stir in remaining salad dressing.

Nutrition Facts

3/4 cup: 148 calories, 4g fat (1g saturated fat), 6mg cholesterol, 248mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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