Whole-grain pancakes with almond-maple topping175 Toasted quinoa salad with lemon & herbs

Toasted quinoa salad with lemon & herbs

1–5

Prep 25 min

Cook 20 min

Serves 6

Scan to get your exact PersonalPoints™ value Pair this lemony, spring-inspired grain salad with grilled chicken or seafood. Since the salad tastes better the longer it sits, feel free to whip it up for picnics or parties too.

2 tsp olive oil, divided 10 oz quinoa 2 celery stalks, finely chopped 1 medium English cucumber, finely chopped 1 cup chopped watercress ¼ cup chopped fresh parsley 1 tbsp chopped fresh thyme 2 tsp finely grated lemon zest, plus ¼ cup juice (from about 2 lemons) ¾ tsp salt

1. In a medium saucepan, heat 1 tsp oil on medium. Add the quinoa and toast until fragrant, about 5 minutes, stirring often. Add 1¼ cups water. Cover, reduce heat to low, and cook for 15 minutes.

2. Transfer the quinoa to a large bowl. Add the celery, cucumber, watercress, parsley, thyme, lemon zest and juice, salt, and remaining 1 tsp oil. Let the salad sit for at least 15 minutes or up to 1 hour to allow the flavors to combine. Serve at room temperature.

Per serving (about 1 cup) 197 Cal, 4 g Total Fat, 1 g Sat Fat, 17 mg Sod, 33 g Total Carb, 1 g Sugar, 4 g Fib, 7 g Prot.

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