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Summer-Fresh Quinoa Salad

“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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    14 servings

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

Directions

  • Cook quinoa according to package directions. Transfer to a large bowl; cool completely.
  • 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.
  • 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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