Warm Quinoa Salad with Olives, Tomatoes and Mint


  • 15 minutes
  • 24

Ingredients You Need

  • 1-1/2 quarts (6 cups) low sodium chicken or vegetable broth

  • 3 cups quinoa, rinsed and drained (if quinoa is prewashed omit this step)

  • 1/2 cup olive oil

  • 1/3 cup white wine vinegar or sherry vinegar

  • 2 tablespoons Dijon mustard

  • 1-1/2 teaspoons freshly ground black pepper

  • 3 cups Lindsay┬« California Ripe Pitted Olives, halved lengthwise

  • 1-1/2 quarts (6 cups) halved cherry tomatoes (red or yellow or a combination)

  • 6 quarts (24 cups) packed mixed spring or field salad greens

  • 3 cups (12 oz.) crumbled reduced fat feta cheese

  • 3/4 cup chopped fresh mint leaves

  • 3 tablespoons pomegranate molasses (optional)


Cooking Directions

  1. In a large saucepan, bring broth to a boil over high heat. Stir in quinoa; reduce heat to medium-low, cover and simmer 12 to 14 minutes or until broth is absorbed.

  2. Meanwhile, in a medium bowl, whisk together oil, vinegar, mustard and pepper.

  3. Fluff cooked quinoa; stir in dressing, olives and cherry tomatoes.

  4. Arrange salad greens on serving plates; top with quinoa mixture, cheese and mint. Drizzle pomegranate molasses over salads if desired.


Nutrition

  • Calories201
  • Fat11g
  • Protein8g
  • Cholesterol5mg
  • Total Carbs20g
  • Fiber4g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.