Country Quinoa Salad with Creamy Mint Dressing

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Country Quinoa Salad with " Creamy " Mint Dressing

 

6 Servings

 

When you want to turn a simple salad into a

substantial dish, adding quinoa is the answer. Its

delicate flavor takes well to leafy greens and light

dressings. Toasting the grains in a dry skillet before

cooking, adds a rich, nutty flavor.

 

2 Tbs. fresh lemon juice

2 Tbs. chopped fresh mint

1/2 cup crumbled goat cheese or silken tofu

5 Tbs. plain low-fat yogurt

2/3 cup olive oil

Salt and freshly ground black

pepper to taste

1 tsp. Dijon mustard

2 1/2 cups vegetable stock or broth

1 1/2 cups quinoa, rinsed and drained

Salt to taste

3 cups shredded Romaine lettuce

2 cups halved cherry tomatoes

2 cups peeled chopped cucumber

1/2 cup chopped green onions

 

Creamy Mint Dressing

1 clove garlic, minced

 

 

In medium saucepan, bring stock to a boil. Add quinoa

and salt if desired. Reduce heat to low, cover and

cook until quinoa is tender and liquid is absorbed,

about 15 minutes. Remove from heat and set aside to

cool.

 

Meanwhile, make dressing: In food processor or

blender, combine garlic, mustard, lemon juice, mint,

goat cheese or tofu and yogurt and process until

smooth. With motor running, add oil in a thin, steady

stream until well blended. Season with salt and

pepper.

 

In large bowl, combine lettuce, tomatoes, cucumber and

onions. Add quinoa and toss to mix. Serve dressing

separately.

 

PER serving with 2 Tbs. dressing: 227 CAL; 10 G PROT;

6 G TOTAL FAT (1 SAT. FAT); 36 G CARB.; 2 MG CHOL; 470

MG SOD.; 4 G FIBER

 

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