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Healthy Summer Organic Quinoa Salad, Perfect for Weight Watchers

By Kristie Rosset

Throughout the summer in the south, supper consists of something grilled or a salad.  Yet salads often leave me feeling unsatisfied and quickly hungry again.  Alas, I do enjoy eating!  This hearty and healthy salad fits the bill for a complete meal, chock full of protein from the quinoa, and filling ingredients like fresh corn and beans.  As a Weight Watcher attendee, I’ve calculated the points.  One cup of this wonderful salad is only 5 points!  Yippee!

If quinoa is new to you, this ancient grain contains lots of protein and cooks up in only 15 minutes.  Our family frequently substitutes quinoa for brown rice at meals.  Of course, this salad easily translates to a vegetarian dish by substituting vegetable broth for the chicken broth.  One more thing:  I don’t like beets, but in this recipe the beets add a lovely flavor and color.  Don’t let the beets scare you!

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups organic chicken broth (or vegetable broth)
  • 2 ears fresh corn, cooked (or 1 cup frozen corn)
  • 1 15-ounce can of black beans or chickpeas
  • 1/4 cup chopped leeks
  • 1/4 cup chopped sweet onion
  • 1/2 cup crumbled Feta cheese
  • 3 tablespoons fresh basil, snipped
  • 2 tablespoons fresh parsley, snipped
  • 1/4 cup cold pressed virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 cup diced beets
  • Arugula

Instructions:

  1. Cook quinoa according to package directions. Set aside and allow to cool.

  2. Remove corn from the cobs. Rinse and drain beans or chickpeas. Chop leeks (using the white and lightly green parts) and sweet onion. In a large bowl combine quinoa, corn, chickpeas, cheese, onion, and herbs.

  3. To make the dressing, whisk together olive oil, lemon juice, salt, and pepper. Add to quinoa mixture and toss. Cover, refrigerate and let stand for at least one hour, up to 24 hours.

  4. Bring to room temperature before serving. Stir in beets. Serve in bowls robustly lined with arugula.

2 thoughts on “Healthy Summer Organic Quinoa Salad, Perfect for Weight Watchers”

  1. I made this once and fell in love. It has become a go to in the summer. What a creative and wonderful way to use both quinoa and red beets. Every single time I serve this guests (for friends) rave. Perfect for that Memorial Day picnic.

    Reply ↓

  2. Just tried this for the first time at a Memorial Day picnic as it was Debbie Mosimann’s wonderful addition to the feast. What a win! Yum!! My newest, favorite salad and a recipe I will use often! Thank you.

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