Warm Greek Quinoa Salad with Pumpkin Seeds

Something Extra Winter 2016

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Warm Greek Quinoa Salad with Pumpkin Seeds

Warm Greek Quinoa Salad with Pumpkin Seeds
1/4 cup Raley's Vegetable Oil
3 cloves garlic, thinly sliced
2 zucchini, cut into 1-inch cubes
2 cups sliced cherry tomatoes
1 small red onion, thinly sliced
1/4 cup red wine vinegar
3 tbsp. olive oil
Juice and zest from 1 lemon
2 cups cooked quinoa (bulk bin #723)
Raley's Salt and pepper to taste
1/2 cup toasted pumpkin seed kernels (bulk bin #711)
1 cup crumbled feta cheese
1 cup torn fresh basil

Prep: 10 minutes, Cook: 13 minutes, Serves: 4

1. Heat oil in a large skillet; add garlic and cook for 4 minutes or until lightly browned. Add zucchini and cook for 4 minutes. Add tomatoes and onion, then stir in vinegar, olive oil, lemon zest and juice. Add quinoa, then season with salt and pepper. Cook for 5 minutes.

2. Transfer to a serving dish and garnish with pumpkin seeds, feta and basil.

TIP: To prepare 2 cups cooked quinoa, place 2/3 cup quinoa and 1 cup water in a small saucepan and bring to a boil. Lower heat and simmer, covered, for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork. Let cool.

Nutritional Information:
565 calories, 17 g protein, 43 g total fat (11 g sat.), 33 g carbohydrate, 6 g fiber, 7 g sugar, 33 mg cholesterol, 367 mg sodium, 16 points


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