Courtesy of Recipes for Healthy Kids Cookbook for Homes
6Servings•1 Hr.Prep Time•10 Min.Cook Time•2 Hr.Chill Time•
原料：
- 1 c. quinoa, dry
- 2 c. low-sodium chicken broth
- 2 Tbsp. lemon juice
- 2 Tbsp. red wine vinegar
- 1 tsp. fresh garlic, minced
- 1 1/2 Tbsp. extra virgin olive oil
- 1/2 tsp. salt
- 1/8 tsp. ground white pepper
- 1/4 c. fresh red bell peppers, seeded, diced
- 2 Tbsp. fresh green onions, diced
- 2 Tbsp. fresh red onions, peeled, diced
- 1/2 c. fresh cherry tomatoes, halved
- 2 Tbsp. black olives, sliced
- 2 Tbsp. feta cheese, crumbled
- 1 Tbsp. fresh parsley, chopped
说明：
- Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and chicken broth in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until broth is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. A rice cooker may be used with the same quantity of quinoa and water. Cover and refrigerate.
- In a small mixing bowl, combine lemon juice, vinegar, garlic, olive oil, salt, and ground pepper to make dressing.
- Combine red peppers, green onions, red onions, tomatoes, and olives in a large mixing bowl. Mix well.
- Add dressing to vegetable mixture. Mix in cooled quinoa. Fold in feta cheese and parsley. Cover and refrigerate for about 2 hours. Serve chilled.
For more recipes or information, please visit teamnutrition.usa.gov
营养：
| 成分 | 数值 |
|---|
| Calories | 166 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 3mg |
| Total Carbs | 23g |
| Fiber | 3g |
| Protein | 7g |
| Sodium | 278mg |
