| 10 | 25 | 466 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 2 cup | Cherry Tomatoes (halved) |
| 1 cucumber(s) | Cucumber (medium diced) |
| 227 gm | Feta cheese (medium diced) |
| 1 cup | Green onion (thinly sliced) |
| 2 whole lemon(s) | Lemon juice (about 1/4 cup) |
| 1 cup | Mint, fresh (chopped) |
| 1/4 cup | Olive Oil, Extra Virgin |
| 1 cup | Parsley, fresh (flat leaf) |
| 1 cup | Quinoa, cooked |
| 1 pinch | Salt and pepper (to taste) |
1. Pour two cups of water into a medium saucepan and bring to a boil.
2. Add quinoa and 1 tablespoon of salt, lower the heat and simmer, covered for 15 minutes until the grains are tender and open.
3. Drain, place in a bowl, and immediately add the lemon juice, olive oil and 1 1/2 teaspoon of salt.
4. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt and 1 teaspoon pepper.
5. Add the quinoa and mix well. Carefully fold in the feta.
6. Serve at room temperature or refrigerate and serve cold.
Quinoa
is a complete protein, which means that it contains all nine essential amino acids that are required in the human body
| Fruit | 0.1 |
| Grain | 0.7 |
| Milk Alternative | 1.1 |
| Vegetables | 3.1 |
