2 c. low sodium chicken broth (optional) OR 2 c. water
1 red pepper, diced
1 cucumber, diced
1 c. grape tomatoes, halved
¼ c. green onion, diced
4 tbsp store bought pesto
3½ oz crumbed feta cheese
salt and pepper, to taste
fresh basil, to garnish, if desired
Instructions
Rinse quinoa well and transfer to a medium pot. Add 2 cups of chicken broth or water and bring to a boil. Cover, reduce heat to low and simmer until the water is absorbed, about 15 minutes.
Remove from heat and set aside for 5 minutes. Fluff with a fork and transfer to a large mixing bowl. Allow quinoa to cool completely before adding veggies.
Add 4 tbsp of pesto to the quinoa and mix well. Taste quinoa and season with salt and pepper, to taste.
Stir in the chopped veggies and feta cheese. Top with fresh basil, if desired.
Refrigerate at least 2-3 hours, until salad is chilled, before serving.
Notes
Recipes makes 6 servings, ~ 1 heaping cup / serving. One serving is 6 WW SmartPoints on both the Blue and Green WW plans
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.