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Mediterranean Quinoa Salad
One cup of quinoa cooks in two cups of reduced-sodium chicken broth, then cools before the remaining ingredients join in. Jarred roasted red peppers, cubed reduced-fat provolone, chopped kalamata olives, and fresh basil toss with two tablespoons of fat-free Italian dressing. A one-hour chill deepens the brine from the olives and the acidity of the dressing into every grain. Six servings, sturdy enough to pack for lunch without wilting.
Equipment
- Stovetop
- Saucepan
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
- 1Combine the rinsed quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the grains are tender. Drain any excess liquid.
- 2Transfer the quinoa to a large bowl and let it cool completely for about 45 minutes. Cooling the grains first prevents the cheese from melting when you mix it in.
- 3Add the chopped roasted red peppers, cubed provolone, kalamata olives, fresh basil, and Italian dressing to the cooled quinoa. Toss well to combine.
Notes
- Make ahead: Chill the salad in the refrigerator for 1 to 2 hours before eating so the flavors can fully develop.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Swap: If you don't have provolone, crumbled feta or fresh mozzarella pearls work beautifully.
- Vegetarian: Use vegetable broth instead of chicken broth for a meatless version.
