Italian Quinoa Salad

I created this recipe when I ran out of pasta and needed to make a quick salad for a potluck. This versatile recipe has become one of our favorites for taking to picnics and for eating after a workout. Eat immediately or refrigerate 2 hours to overnight for best flavor. Quinoa really soaks up the dressing, so you may want to add more to taste after the refrigeration period.

Step: 1

Bring water, quinoa, and chicken bouillon to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and cool quinoa to room temperature, about 30 minutes.

Step: 2

Mix quinoa, tomatoes, cucumber, feta cheese, and red onion together in a bowl. Pour Italian dressing over quinoa mixture and stir to coat.

Per Serving: 369 calories; protein 12g; carbohydrates 44.4g; fat 16.5g; cholesterol 18.8mg; sodium 918.5mg.