Denton A. Cooley Center
1620 McElderry Street
Baltimore, MD 21205
phone: 410-955-2513 fax: 410-614-8110

Recipe of the Month - Summer Greek Quinoa Salad

Ingredients

·         1 cup dry quinoa

·         2 cups roughly chopped baby spinach

·         1 cup grape or cherry tomatoes, quartered

·         1 cup diced cucumber

·         ½ cup feta cheese, crumbled

·         ¼ cup finely chopped red onion

·         ¼ cup chopped fresh basil

·         1 Tablespoon chopped fresh parsley

·         2 Tablespoons red wine vinegar

·         ¼ cup lemon juice

·         ? cup avocado oil ( or olive oil)

·         2 teaspoons maple syrup (or honey)

·         1 teaspoon salt

·         ½ teaspoon ground pepper

·         ¼ cup blanched almond slices

Instructions

1.   Cook quinoa in water, according to package directions. Let cool.

2.   In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.

3.   In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.

4.   Pour dressing over quinoa salad and toss to combine. Top with almond slices.

5.   Serve immediately or let the salad chill in the fridge a couple hours before serving.

Nutrition Information

Serving size: ? of recipe Calories: 306 Fat: 19g Carbohydrates: 27g Sugar: 5g Fiber: 4gProtein: 8g



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