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 5
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Ingredients


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

Instructions


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 247
Calories from fat 114
Calories from saturated fat 23.9
Total Fat 12.7 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 7.3 g
Cholesterol 7.1 mg
Sodium 276 mg
Potassium 341 mg
Total Carbohydrate 26.4 g
Dietary Fiber 3.4 g
Sugars 1.8 g
Protein 6.8 g

Dietary servings

Per Portion


Grain 1.8
Milk Alternative 0.2
Vegetables 1.0

Energy sources


Pygal 43% 465.501205069 175.261549407 46% 306.257250595 242.5612175 11% 350.245312877 112.448676 43% 46% 11% Carbohydrates Fat Protein
Recipe from: Cookin' Canuck
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