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Mediterranean Quinoa Salad
This Mediterranean quinoa salad combines tender grains with roasted red peppers, kalamata olives, and cubed provolone cheese. Cooking the quinoa in chicken broth adds a deep savory base note to the bright, briny mix-ins. Fresh basil and a simple Italian dressing tie everything together with minimal effort. It works perfectly as a light lunch or a make-ahead side dish for weeknight dinners.
Ingredients
- 1 cup uncooked quinoa, rinsed, well drained
- 2 cups reduced-sodium chicken broth (from 32-oz carton)
- ½ cup chopped drained roasted red bell peppers (from 7-oz jar)
- ½ cup cubed reduced-fat provolone cheese
- ¼ cup chopped kalamata olives
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons fat-free Italian dressing
Instructions
- 1Bring the rinsed quinoa and chicken broth to a boil in a medium saucepan. Lower the heat, cover the pan, and simmer for 15 to 20 minutes until the grains are tender. Drain any excess liquid and let the quinoa cool completely for about 45 minutes.
- 2Transfer the cooled quinoa to a large serving bowl. Add the chopped roasted red peppers, cubed provolone, kalamata olives, fresh basil, and Italian dressing. Toss everything well to combine. Serve the salad right away or chill it in the refrigerator for an hour or two before eating.