Ingredients

  • ¾ cup water
  • ½ cup quinoa
  • 1¾ cups lightly packed fresh flat-leaf parsley, finely chopped
  • 2 Tbsp finely chopped fresh mint
  • 3 scallions (white and light green parts), finely chopped
  • 1 cup quartered cherry tomatoes
  • 1 cup sliced snap peas or ½ cup shredded carrots
  • 3 Tbsp fresh lemon juice (from about 2 lemons)
  • 1 Tbsp extra-virgin olive oil
  • Salt and pepper
  • ¼ cup crumbled pasteurized feta cheese

Instructions

  1. In a small saucepan, bring water to a boil over high heat. Immediately add quinoa and a pinch of salt; bring back to a boil. Reduce heat to low; cover and simmer 6 minutes, or until nearly all the water is absorbed and quinoa is tender but not soft.
  2. In serving bowl, combine quinoa, parsley, mint, scallions, tomato, and snap peas.
  3. In cup, combine lemon juice, oil, salt and pepper. Pour over quinoa; toss to coat. Garnish with feta.

Makes 3¼ cups.

Make ahead:  Salad can be made 3 days ahead. Refrigerate, tightly covered.

Nutritional Information

  • 1 cup = 175 calories
  • Protein: ½-plus serving
  • Calcium: ½ serving
  • Green/yellow vegetable: 1 serving
  • Other vegetable: ½ serving
  • Whole grains: 1 serving

More About Healthy Pregnancy Recipes

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Healthy Pregnancy Snacks