Greek Quinoa Salad
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Print Recipe
Print Recipe |
Cooked quinoa, feta, cucumber, tomato and fresh herbs get tossed in a lemony olive oil vinaigrette for a hearty taste of the Mediterranean.
| Servings |
| 81/2 cup servings |
| Servings |
| 81/2 cup servings |
Ingredients
- 1 1/2 cup cooked quinoa cook according to package directions, cool
- 5 oz fresh cucumber peeled (optional) and diced 1/4"
- 4 1/2 oz ripe tomato cored and diced 1/4"
- 4 oz celery trimmed and diced 1/4"
- 3 oz feta cheese crumbled
- 1 1/2 Tbsp extra virgin olive oil
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp balsamic vinegar
- 1 Tbsp fresh parsley leaves minced
- 1 Tbsp fresh dill chopped
- 1 Tbsp fresh basil leaves thinly sliced
- 1 tsp fresh mint leaves chopped
- 3/4 tsp fresh garlic peeled and minced
- 1/2 tsp ground black pepper
- 1/4 tsp kosher salt
- thinly sliced radishes optional
Servings: 1/2 cup servings
Units:
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Ingredients
Servings: 1/2 cup servings
Units:
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Instructions
- Combine all ingredients. Toss to mix. Serve immediately or cover and keep chilled to serve.
Nutrition Facts
| Calories | 110kcal |
| Total FatSaturated FatTrans Fat | 6g2g0g |
| Cholesterol | 5mg |
| Sodium | 170mg |
| Total CarbDietary FiberSugars | 12g2g1g |
| Protein | 4g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.