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Mediterranean Quinoa Salad

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By Betty Crocker Kitchens
Updated Oct 22, 2008
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Betty Crocker's Diabetes Cookbook shares a recipe! Savor a cool, low-fat salad that's a colorful medley of global flavors.

Mediterranean Quinoa Salad

  • Prep Time 30 min
  • Total 1 hr 50 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 cup uncooked quinoa
  • 2 cups roasted garlic-seasoned chicken broth (from two 14-oz cans)
  • 1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
  • 1/2 cup cubed provolone cheese
  • 1/4 cup chopped kalamata olives
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons fat-free Italian dressing

Instructions

  • Step 
    1
    Rinse quinoa under cold water 1 minute; drain.
  • Step 
    2
    In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender; drain. Cool completely, about 45 minutes.
  • Step 
    3
    In large serving bowl, toss quinoa and remaining ingredients. Serve immediately, or refrigerate 1 to 2 hours before serving.

Nutrition

260 Calories
9g Total Fat
12g Protein
33g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
820mg
34%
Potassium
490mg
14%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
13%
Sugars
5g
Protein
12g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
70%
70%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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