1 cup low-sodium chicken or vegetable broth
½ cup quinoa, rinsed and drained (unless quinoa is prewashed)
1 ½ tbsp olive oil
1 tbsp white wine or sherry vinegar
1 tsp Dijon mustard
¼ tsp freshly ground black pepper
½ cup Lindsay California ripe pitted olives, halved lengthwise
1 cup halved cherry tomatoes
4 cups packed mixed spring or field salad greens
½ cup crumbled reduced fat feta cheese
2 tbsp chopped fresh mint leaves
1 to 2 tsp pomegranate molasses (optional)
- In a medium 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.
- Meanwhile, in a small bowl, whisk together oil, vinegar, mustard and pepper. Fluff cooked quinoa with a fork. Stir in dressing, olives and cherry tomatoes. Arrange salad greens on serving plates; top with quinoa mixture, cheese and mint. Drizzle pomegranate molasses over salads if desired.
Per Serving: Calories 201; Fat 11 g; Monounsaturated fat 6 g; Protein 8 g; Carbohydrate 20 g; Fiber 4 g; Sodium 397 mg; Cholesterol 5 mg.
*Recipe courtesy of Lindsay Olives