This hearty salad gets its nutty flavor from quinoa, its crunch from chopped cucumbers and red peppers and its terrific aroma from the fresh basil.
What You Need
Original recipe yields 8 servings
1 cup quinoa, uncooked
1 can (14 oz.) chicken broth
1 can (15 oz.) cannellini beans, rinsed
2 cups chopped English cucumber s
1 red pepper, chopped
5 green onions, sliced
6 slices OSCAR MAYER Baked Cooked Ham, finely chopped
1/2 cup KRAFT Italian Vinaigrette Dressing
1/2 cup chopped fresh basil
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Let's Make It
Bring quinoa and broth to boil in medium saucepan; cover. Simmer on low heat 15 min. or until broth is absorbed. Cool.
Mix quinoa with remaining ingredients just before serving.
This delicious salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.