Quinoa salad Mayo Clinic

Quinoa salad Mayo Clinic

Quinoa salad - Mayo Clinic

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Quinoa salad

Print Products and services By Mayo Clinic Staff

Dietitian s tip

Quinoa, an ancient grain from South America, is rich in B vitamins and minerals. It also has antioxidants and heart-healthy monounsaturated fat.

Number of servings

Serves 4 High FiberHealthy carb

Ingredients

1 cup quinoa 1 1/4 cups water 1 lemon, juiced (about 2 tablespoons) 1 garlic clove, minced 1/4 teaspoon ground black pepper 2 tablespoons olive or canola oil 1 large cucumber, seeded and cut into 1/2-inch pieces 1 pint cherry tomatoes, halved 1/3 cup chopped parsley 1/4 cup chopped red onion 1/2 cup reduced-fat feta cheese

Directions

In a medium saucepan over high heat, bring quinoa and water to a boil. Reduce heat to medium-low and cover. Simmer for about 10 minutes or until the quinoa is tender. Remove quinoa from heat and let stand, covered, for 5 minutes. Then fluff quinoa with a fork and spread it out onto a large rimmed baking sheet to cool. In a small bowl, whisk lemon juice, garlic and pepper. Gradually whisk in oil. After the quinoa has cooled, transfer it to a large bowl and add the dressing, cucumber, tomatoes, parsley and onion. Top with feta cheese and toss gently to mix.

Nutritional analysis per serving

Serving size About 2 cups

Calories 313Total fat 13 gSaturated fat 3 gTrans fat 0 gMonounsaturated fat 5 gCholesterol 10 mgSodium 177 mgTotal carbohydrate 40 gDietary fiber 6 gAdded sugars 0 gProtein 9 g

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables 2 Carbohydrates 2 Fats 2

Diabetes Meal Plan Choices

Starches 2 Nonstarchy vegetables 2 Fats 2

DASH Eating Plan Servings

Grains and grain products 2 Vegetables 2 Fats and oils 2 DASH diet: Recommended servings Sample DASH menus ShareTweet June 19, 2015

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