Wednesday, June 16, 2010

Healthy Summer Organic Quinoa Salad, Perfect for Weight Watchers!

Throughout the summer in the south, supper consists of something grilled or a salad.  Yet salads often leave me feeling unsatisfied and quickly hungry again.  Alas, I do enjoy eating!  This hearty and healthy salad fits the bill for a complete meal, chock full of protein from the quinoa, and filling ingredients like fresh corn and beans.  As a Weight Watcher attendee, I've calculated the points.  One cup of this wonderful salad is only 5 points!  Yippee!   

If quinoa is new to you, this ancient grain contains lots of protein and cooks up in only 15 minutes.  Our family frequently substitutes quinoa for brown rice at meals.  Of course, this salad easily translates to a vegetarian dish by substituting vegetable broth for the chicken broth.  One more thing:  I don't like beets, but in this recipe the beets add a lovely flavor and color.  Don't let the beets scare you!

 INGREDIENTS

1 cup uncooked quinoa
2 cups organic chicken broth (or vegetable broth)
2 ears fresh corn, cooked (or 1 cup frozen corn)
1 15-ounce black beans or chick peas
1/4 cup chopped leeks
1/4 cup chopped sweet onion
1/2 cup crumbled feta cheese
3 tablespoons fresh basil, snipped
2 tablespoons fresh parsley, snipped
1/4 cup cold pressed virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 cup diced beets
Arugula

DIRECTIONS
1.  Cook quinoa according to package directions.  Set aside and allow to cool.
2.  Remove corn from the cobs.
3.  Rinse and drain beans or chick peas.
4.  Chop leeks (using the white and lightly green parts) and sweet onion.
5.  In large bowl combine quinoa, corn, chickpeas, cheese, onion, and herbs. 
6.  To make the dressing, whisk together olive oil, lemon juice, salt, and pepper.  Add to quinoa mixture and toss. 
7.  Cover, refrigerate and let stand for at least one hour, up to 24 hours.  Bring to room temperature before serving.  Stir in beets just before serving.
8.  Serve in bowls robustly lined with arugula. 

Lookout Point Lakeside Inn
http://www.lookoutpointinn.com/
Kristie Rosset
Bed and Breakfast Foodie
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1 comment:

  1. I made this for a small group meeting. It was totally amazing. It would make a great 4th of July picnic salad.

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