1 Cook quinoa in salted water (1 teaspoon salt for 2 cups water) according to quinoa box instructions. (Usually that means heating 1 cup of quinoa and 2 cups of water until simmering, then lowering the heat to low, covering and cooking for 15 minutes.) Remove from heat and fluff with a fork. To cool quickly, spread out cooked quinoa on a baking sheet.
2 While the quinoa is cooking, prep the vegetables and herbs for the salad.
3 Place cool quinoa, cucumbers, onions, tomato, bell pepper, olives, and herbs in a large bowl. Toss with olive oil to gently combine. Sprinkle with vinegar, salt, and crumbled feta cheese, and gently toss to combine.
Read more: http://www.simplyrecipes.com/recipes/quinoa_greek_salad/#ixzz3fcWk1l4w
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 116 (34%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 16.7mg||5 %|
|Sodium 367.9mg||13 %|
|Potassium 646.6mg||17 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 38.5g|
|Protein 12.2g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 337
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