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Survivor/During Treatment, Salads, Side, Vegetarian |510 calories per serving|30 minute recipe

Mediterranean Quinoa Salad

This content was last updated on August 14, 2020

This colorful salad is a great side dish to include with your meals. The ingredients offer a  substantial amount of protein and healthy fats, perfect for those experiencing unintentional weight loss. In addition, this dish helps to provide over one-third of the average person’s daily fiber intake that may assist with promoting bowel movements for those experiencing constipation.

Ingredients

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Salad
  • 1 cup orange bell pepper, diced
  • 1 (15 oz.) can cannellini beans, drained and rinsed
  • 1 lb cherry tomatoes, drained and rinsed
  • 1/2 large red onion, diced
  • 1/2 cup sliced black or Kalamata olives
  • 5 cup cooked and cooled quinoa
Pesto Sauce
  • 1 cup fresh basil
  • 1/2 cup pine nuts
  • 1/3 cup olive oil
  • 1/4 cup parmasean cheese
  • 2 cloves garlic
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt, or to taste
  • water
Makes 6 servings (1 cup). Per serving: 510 calories, 25 g total fat (3.5 g saturated fat, 0 g trans fat), 5 mg cholesterol, 58 g carbohydrates, 17 g protein, 10 g dietary fiber, 270 mg sodium, 3 g sugar.

Directions

  1. Combine salad ingredients and toss with quinoa.
  2. Place pesto ingredients in food processor or blender. Purée on medium-high and add water until desired consistency.
  3. Toss into quinoa mixture. Allow to set at least 2 hours before serving to maximize flavor.

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