Quinoa Greek Salad with Tomatoes, Cucumber & Feta

Quinoa Greek Salad with Tomatoes, Cucumber & Feta

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 1
Scheduled for:
Lunch on Sunday

Ingredients for 1

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1/10 tsp Black pepper
1/4 cup Cucumber (quartered rounds)
2/3 tbsp Extra virgin olive oil
1/10 cup, crumbled Feta cheese
1/4 cup Grape tomatoes (cut in half)
1/10 cup Kalamata olives
1/8 tsp Oregano, dried
1/4 cup Quinoa, uncooked
1/3 tbsp Red wine vinegar
1/10 tsp Salt
1/3 cup Water


In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.

Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.

Transfer the quinoa to a medium-sized bowl and add the tomatoes, cucumber, olives and feta cheese. Stir gently to combine.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt and pepper.
Pour the dressing over the quinoa salad and stir to combine. Serve

Nutrition Facts

Per Portion

Calories 239
Calories from fat 113
Calories from saturated fat 23.8
Total Fat 12.5 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 7.3 g
Cholesterol 7.1 mg
Sodium 272 mg
Potassium 323 mg
Total Carbohydrate 25.0 g
Dietary Fiber 3.2 g
Sugars 1.7 g
Protein 6.5 g

Dietary servings

Per Portion

Grain 1.7
Milk Alternative 0.2
Vegetables 1.0

Energy sources

Recipe from:
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