In our attempt to eat healthier we are testing new ingredients that we've never tried before. A little while ago I was trying to figure out the whole 'grain' thing and I learned that Quinoa was a common suggestion. I bought some at the Bulk Barn and it sat in the pantry forever... until now!
Menu: Mediterranean Quinoa Salad, Mango-Avocado Salsa w/ BBQ Chicken & Poppyseed Fruit Salad
I put the salad together about 15 minutes before serving. I didn't have much lettuce left in the fridge so next time I will use more lettuce. When Christian walked into the kitchen and saw the salad on the platter he got very excited. He said that it looked delicious and couldn't wait to try it. I guess it is true that we eat with our eyes first.
Mediterranean Quinoa Salad
Ingredients
2 cups of 25%-less-sodium chicken broth
1 cup Quinoa, uncooked
1 cup cherry tomatoes, halved
1 small cucumber, chipped
1 small red onion, cut crosswise in half, thinly sliced
1/2 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
1/4 cup Athenos Crumbled Feta with Garlic & Herbs
torn romaine lettuce
Directions
(The actual Kraft recipe says for 2 cup serving size: 170 Calories, 7g Fat, 10mg Cholesterol, 430mg Sodium, 22g Carbs... My version is a tad bit different, but approximately the same nutritional values)
Menu: Mediterranean Quinoa Salad, Mango-Avocado Salsa w/ BBQ Chicken & Poppyseed Fruit Salad
I found a recipe at Kraft that I adapted to what ingredients I had. About mid-afternoon one day I put my quinoa in the pot to boil and started prepping my veggie mixture in a bowl. Once the dressing was added it was yummy enough to serve as is.
I put the salad together about 15 minutes before serving. I didn't have much lettuce left in the fridge so next time I will use more lettuce. When Christian walked into the kitchen and saw the salad on the platter he got very excited. He said that it looked delicious and couldn't wait to try it. I guess it is true that we eat with our eyes first.
The salad was a big success with everyone. The kids absolutely loved it and asked for extra. Wow! I'm impressed!! The recipe is big enough for a family bbq or potluck. Next time I may just make 1/2 of the recipe. It went great with the chicken, but could be a stand alone lunch as well.
Mediterranean Quinoa Salad
Ingredients
2 cups of 25%-less-sodium chicken broth
1 cup Quinoa, uncooked
1 cup cherry tomatoes, halved
1 small cucumber, chipped
1 small red onion, cut crosswise in half, thinly sliced
1/2 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
1/4 cup Athenos Crumbled Feta with Garlic & Herbs
torn romaine lettuce
Directions
- Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low heat for 15 minutes, or until liquid is absorbed.
- Combine tomatoes, cucumbers & onions in medium bowl. Add 1/4 cup dressing; toss to coat.
- Cover platter with lettuce; top with quinoa, tomato mixture, cheese & remaining dressing
(The actual Kraft recipe says for 2 cup serving size: 170 Calories, 7g Fat, 10mg Cholesterol, 430mg Sodium, 22g Carbs... My version is a tad bit different, but approximately the same nutritional values)
How did your crew like Quinoa? I've been wanting to give it a try, but fear they won't like it. I guess I'll just have to bite the bullet, because it sure looks yummy!
ReplyDeleteThey surprisingly loved it! Christian ate all that was on his plate and I had to serve Alexander seconds.
ReplyDelete