SKINNY CONFETTI QUINOA SALAD

Skinny Confetti Quinoa Salad image

28% less sodium than the original recipe. Serve this hearty salad as a side or a light meatless main dish. The quinoa and Chick Peas provide as much protein per serving as an ounce of meat. Another bonus: This dish is gluten free.

Provided by By Betty Crocker Kitchens

Time 2h25m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup reduced-sodium chicken broth
1/2 cup quinoa, well rinsed
1 cup chopped green, yellow, and/or orange sweet pepper
2 tomatoes, chopped
1 can (15 oz) Chick Peas, rinsed and drained
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a small saucepan, combine broth and quinoa. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed. Remove from heat and set aside.
Meanwhile, in a large bowl, combine sweet pepper, tomatoes, Chick Peas, green onions, parsley, and mint. Add the cooked quinoa; mix well. Add lemon juice; toss well to mix. Season with salt and black pepper. Cover and refrigerate for 2 to 4 hours before serving.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 0 g, ServingSize 3/4 cup, Sodium 200 mg, Sugar 3 g, TransFat 0 g