Enjoy this healthy recipe of quinoa and feta salad that serves 4 as a main course.
1 cup quinoa
2 cups chicken Broth
½ cup raw cashews
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh cilantro
2 stalks celery, finely sliced
1 cup seedless grapes, halved
½ cup crumbled goat feta
2 Tbsp olive oil
1 lime, juiced
Salt and Pepper, to taste
Bring chicken broth to a boil and add quinoa. Simmer for 12-15 minutes until the grains are tender and the broth is absorbed. Set aside and cool. Can be cooled faster by spreading out on a cookie sheet or pan.
In a dry, heavy frying pan, toast the cashews over moderate to low heat, stirring frequently, until they are golden brown. Cool, then chop roughly.
In a large bowl, combine dried quinoa, nuts, herbs celery, grapes and feta. Squeeze lime juice over all; add olive oil and season with salt and pepper. Adjust seasonings to taste and leave the salad to stand for at least 1 hour before serving.
Nutritional information per serving: 349 Calories, 19 grams fat (4g saturated), 10g protein, 37 g carbohydrates, 4g fiber, 162 mg sodium.
This recipe is from CD Kitchen http://www.cdkitchen.com
