Quinoa Salad
- 1 cup quinoa
- 2 cups chicken or vegetable stock
- 1 hothouse cucumber, diced
- 2 scallions
- 1/2 cup roasted red pepper, diced
- 1/4 cup flat leaf parsley, finely chopped
- 1 tablespoon fines herbs (recommended: Spice Island)
- 1/4 cup crumbled feta cheese
- 3 tablespoons slivered almonds
- 9 cups spring salad mix
- 1/4 cup light roasted garlic and balsamic salad dressing
- Combine quinoa and stock in small pot and bring to a boil.
- Reduce to simmer and cover.
- Cook 10 to 15 minutes or until liquid has been absorbed.
- Let cool completely.
- In a large mixing bowl, combine cooled quinoa with remaining ingredients.
- Toss to mix thoroughly.
- Serve chilled on a bed of greens tossed with a little dressing.
quinoa, chicken, hothouse cucumber, scallions, red pepper, flat leaf parsley, fines herbs, feta cheese, almonds, spring salad mix, light roasted garlic
Taken from www.foodnetwork.com/recipes/sandra-lee/quinoa-salad-recipe.html (may not work)