07 Jun Mediterranean Quinoa Salad
Intern Kylie here!
A couple days ago Robin asked me to make and photograph a couple quinoa recipes that she had developed for her client, Welch’s.
I was immediately excited! Mostly because I feel like anyone with an interest in a healthy lifestyle has an oh-so-slight obsession with quinoa (…myself included). But as I read the recipe I realized that this quinoa salad was something very different from anything I had made before.
This recipe involves cooking the quinoa in Welch’s 100% Grape Juice so the protein-rich grain soaks up all the delicious grape-y flavor. Add in some creamy feta, toasty walnuts and hummus-y chickpeas and you have yourself my new go-to Quinoa Salad recipe.
Mediterranean Quinoa Salad
1 cup quinoa
2 T feta cheese
1 T toasted walnuts, coarsely chopped
1 T Greek olives, finely chopped
2 T chickpeas, skins removed
Juice from 1 lemon
1/4 cup fresh parsley, chopped (reserve 1 T for garnish)
Cook quinoa according to package directions replacing the water with Welchs’ 100% Grape Juice made with Concord grapes.
Transfer cooked quinoa into a large bowl. Add cheese, nuts, olives and chickpeas. Stir gently. Add juice from 1 lemon and parsley. Stir gently. When serving, add remaining parsley for garnish. Serve warm.
Serving size: approximately 1/2 cup
Calories from fat 50
Total fat 5 g
Saturated fat 1 g
Trans fat 0
Cholesterol less than 5 mg
Sodium 120 mg
Total Carbohydrate 40 g
Dietary Fiber 4 g
Sugars 9 g
Protein 8 g