To Try: Warm Quinoa Salad with Olives, Tomatoes and Mint

Prep Time:10
Cook Time:15

1 cup low sodium chicken or vegetable broth
1/2 cup quinoa, rinsed and drained (if quinoa is prewashed omit this step)
1-1/2 tablespoons olive oil
1 tablespoon white wine or sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 cup Lindsay® California Ripe Pitted Olives, halved lengthwise*
1 cup halved cherry tomatoes (red or yellow or a combination)
4 cups packed mixed spring or field salad greens
1/2 cup crumbled reduced fat feta cheese
2 tablespoons chopped fresh mint leaves
1 to 2 teaspoons 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.

*Lindsay® California Green Ripe Pitted Olives may be substituted for all or half of the olives if desired.

Published in: on April 17, 2012 at 9:07 am  Leave a Comment  

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