Pesto Quinoa Salad
 
 
Author:
Serves: 6 servings
Ingredients
  • 1 c. uncooked quinoa
  • 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
  1. 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.
  2. 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.
  3. Add 4 tbsp of pesto to the quinoa and mix well. Taste quinoa and season with salt and pepper, to taste.
  4. Stir in the chopped veggies and feta cheese. Top with fresh basil, if desired.
  5. 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.
Nutrition Information
Serving size: 1 heaping cup | Calories: 199 Fat: 9 Saturated fat: 3 Carbohydrates: 22 Sugar: 1 Fiber: 4 Protein: 8
Recipe by at https://rachelshealthyplate.com/pesto-quinoa-salad/