- 5
- 10 mins
- 15 mins
Ingredients
- 1 cup quinoa
- 1 cup cherry tomatoes halved
- 1 cup seedless grapes halved
- 1/3 cup diced or crumbled goat feta
- 1/4 cup hulled, roasted sunflower seeds
- 1/4 cup chopped parsley
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons Mirin
- 2 tablespoons cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 avocado pitted and diced
- 1/4 teaspoon fresh lemon juice
Preparation
Step 1
Bring a medium saucepan of water to boil. Add Qunioa, stir and boil gently until tender and the germ ring is visible, about 12 minutes. Drain in a fine mesh strainer, cover with a clean dishcloth and let sit 5 minutes. Transfer Quinoa to a bowl, add the next 10 ingredients and gently stir. Quinoa can be prepared to this point and stored tightly sealed in a refrigerator for up to 24 hours. Just prior to serving, combine avocado and lemon juice in a small bowl, season with salt and pepper and add to salad, tossing gently until combined
Hints: Mirin is sweet Japanese cooking wine. Substitute rice vinegar, white wine or white grape juice plus a pinch of sugar to sweeten.
Nutrition facts: 264 calories, 10g fat, 9g protein, 5g fiber, 24g carbohydrates, 9mg colesterol, 331mg sodium. Excellent source of folate, magnesium. Good source of iron, zinc, riboflavin, niacin, Vitamin B6