This salad is a nutrition power-house. Quinoa is a gluten-free grain that provides carbohydrates and protein and the low-carb veggies add fiber and potassium.
Prep Time: 15 minutes
Serving Size: 1/2 cup
1 cup quinoa
2 cups low-sodium, reduced-fat chicken broth (or gluten-free broth if cooking gluten-free)
1 large cucumber, peeled, seeded and diced
1 10.5 oz. container grape tomatoes, cut in half
¼ cup red onion, finely diced
¼ c fresh parsley, chopped
½ cup reduced-fat feta cheese, crumbled
¼ cup red wine vinegar
2 tablespoons olive oil
½ tablespoon Dijon mustard
½ packet Splenda
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.
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