Appetizers / Soups / Salads

Summer vegetable quinoa salad with Yogurt Dill dressing takes several minutes to prepare.

Summer vegetable quinoa salad with Yogurt Dill dressing takes several minutes to cook.

Summer vegetable quinoa salad with Yogurt Dill dressing makes 4 servings.

The ingredients for Summer vegetable quinoa salad with Yogurt Dill dressing are:

.75 cup, chopped Zucchini
.25 cup sprigs Dill weed, fresh - chopped
2 plum tomato Red Ripe Tomatoes - chopped
1 cup kernels Yellow Sweet Corn, Frozen thawed
1 shallot or 4 scallions chopped
.5 cup Parsley - chopped
.25 cup fresh Tarragon, chopped (optional)
12 oz Fage Total 0% Fat Free Plain Greek Yogurt
2 tbsp Bragg Apple Cider Vinegar
1 tbsp Nakano Seasoned Rice Vinegar
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
2 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup

Here is how you make Summer vegetable quinoa salad with Yogurt Dill dressing:

Bring broth to a boil. Add Quinoa, reduce heat, cover and simmer until liquid is absorbed (15-20 min). Allow to cool completely. In a medium bowl combine yogurt, dill, parsley, tarragon, shallot and vinegar. Combine this dressing with the quinoa and remaining ingredients. Chill for at least 30 min so all the flavors can combine. Serving Size: 1/4 of the recipeNumber of Servings: 4Recipe submitted by SparkPeople user BIBICHAN1.

The nutritional information for Summer vegetable quinoa salad with Yogurt Dill dressing is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 297.3

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 175.3 mg
• Total Carbs: 51.8 g
• Dietary Fiber: 5.8 g
• Protein: 17.4 g