This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach." -Marcus Samuelsson
Quinoa makes the perfect addition to any salad. It is a complete protein, meaning you don't have to add any meat, and the nutty flavor and chewy texture complement veggies perfectly.
Servings: 2 | Serving size: about 2 1/2 cups salad
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
This recipe makes good leftovers even after being assembled.
|1 Tbsp||olive oil|
|1 Tbsp||white wine vinegar|
|2 tsp||Dijon mustard|
|fresh ground black pepper (to taste)|
|1/4 tsp||dried basil|
|1/4 tsp||dried marjoram|
|1/4 tsp||dried oregano|
|1/4 tsp||dried tarragon|
|2 cups||romaine lettuce (sliced thinly crosswise)|
|1/2||yellow bell pepper (diced)|
|1/2||red bell pepper (diced)|
|2||green onions (thinly sliced crosswise)|
|16||grape tomatoes (sliced in half lengthwise)|
|2 Tbsp||pistachios (gently crushed)|
|1 cup||no salt added white beans (drained and rinsed)|
|4 large||black olives (slivered)|
|1 1/2 ounce||feta cheese (crumbled)|
Place the water in a small saucepan over medium-high heat. When the water boils, add the quinoa, stir, cover, and reduce the heat to simmer.
Cook the quinoa for about 15 minutes or until all the water is absorbed. Turn off the heat and let the quinoa stand, covered, for 5 minutes.
Place the cooked quinoa in a bowl and place in the refrigerator to chill.
Place the olive oil, vinegar, mustard, salt, pepper, basil, marjoram, oregano, tarragon, and honey in a bowl. Whisk until smooth, then place the bowl in the refrigerator to chill.
As you cut up the other vegetables (the lettuce, yellow and red bell peppers, green onions, and tomatoes), place them in a large mixing bowl with the beans, pistachios, olives, and capers.
When the quinoa is chilled, add it and the dressing to the bowl with the vegetables. Toss.
Divide the salad between two bowls, sprinkle half the feta over each salad, then serve.
Serving size: about 2 1/2 cups salad
|Calories 524||Calories from Fat 185|
|% Daily Value|
|Total Fat 21g||32%|
|Saturated Fat 5g||21%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 67g||23%|
|Dietary Fiber 14g||44%|
|Vitamin A 89%||Vitamin C 197%|
|Calcium 26%||Iron 43%|
|Vitamin K 116 mcg||Potassium 1331 mg|
|Magnesium 186 mg|