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  • Writer's pictureBeth Chiodo, MS, RD, LDN

Mediterranean Quinoa Salad

I've actually never been the hugest fan of quinoa. I know all of the health benefits, like how it's one of the few plant foods considered a complete protein and how it has a lot of fiber, magnesium, and B vitamins. But I've always gone for other options because I don't love it served hot. I made this recipe tonight, and I've already decided it's going to be one of my regulars. It also took about 20 minutes total, including cooking the quinoa! Ingredients: 1 1/2 cups uncooked quinoa 3 cups low sodium chicken or vegetable broth for cooking the quinoa 1 cucumber, peeled, chopped, seeds removed 1 large tomato, chopped 1 red bell pepper, chopped 1/2 cup finely chopped red onion 3/4 cup feta cheese crumbles Handful of fresh parsley, chopped 2 tablespoons of olive oil Juice of one lemon Salt and pepper to taste Directions: 1. Cook quinoa according to package directions, using the broth for the liquid (this is my go-to cooking method any time I am trying an unfamiliar grain) 2. While quinoa cooks, chop cucumber, tomato, pepper, onion, and parsley. 3. Put 3 cups cooked quinoa in a bowl. Let it cool for a few minutes in the refrigerator. 4. Put leftover quinoa in a Tupperware container to use as a side dish for later in the week. 5. Add chopped cucumber, tomato, pepper, onion and parsley. Add feta cheese, oil, lemon juice, salt, and pepper. 6. Mix together and serve immediately. I added baked cod and zucchini to mine tonight, but it could stand on its own or pair well with any protein, chicken, fish, shrimp, lean pork, or tofu. This dish is gluten free and vegetarian if you use the vegetable broth. I would have loved to add olives, but I forgot them at the store. Maybe next time. Enjoy! Healthy wishes 🍎

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