Serve with 4 oz (113 g) lean protein such as grilled chicken, and 2 cups leafy greens—add it right to the salad and add more dressing, if desired.
1 cup uncooked quinoa
3⁄4 cup olive oil
1⁄4 cup red wine vinegar
1 pint cherry tomatoes
1⁄2 English cucumber
2 cups baby kale or spinach
1⁄2 cup crumbled feta cheese
Toppings (optional): Black olives, sunflower seeds, fresh basil leaves
- Rinse quinoa; place in Round Steamer. Combine with broth. Cover; microwave on high for 15 min or until tender.
- Meanwhile, in Cruet, combine dressing mix, oil, and vinegar; shake well. Cut tomatoes in halves and dice cucumber.
- When quinoa is cooked, stir in 1⁄4 cup dressing, tomatoes, cucumber, baby kale or spinach and cheese. Taste and add more dressing, if needed. Sprinkle with toppings, if desired.