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Name: Quinoa Greek Salad
Prep time: 30 min
Total time: 25 min
Yield: 4
Cuisine: not set
Ingredients: 1 cup quinoa cooked; 2 cups cucumbers can seed if nec; 1/3 cup red onion finely diced; 2 cups Cherry tomatoes halved; 2 tbsp Red pepper finely chopped; 1/2 cup kalamata olives Chopped; 1 tbsp mint thinly sliced; 1-1/2 tsp oregano chopped; 2 tbsp fresh parsley chopped; 1/4 cup olive oil; 2 Tbsp Red wine vinegar; 1-1/2 tsp salt; 1/2 cup feta cheese crumbled

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INGREDIENTS

1 cup quinoa ; cooked
2 cups cucumbers ; can seed if nec
1/3 cup red onion ; finely diced
2 cups Cherry tomatoes ; halved
2 tbsp Red pepper ; finely chopped
1/2 cup kalamata olives ; Chopped
1 tbsp mint ; thinly sliced
1-1/2 tsp oregano ; chopped
2 tbsp fresh parsley ; chopped
1/4 cup olive oil
2 Tbsp Red wine vinegar
1-1/2 tsp salt
1/2 cup feta cheese ; crumbled

Servings

INSTRUCTIONS

Method

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.

Serve immediately.

Read more: http://www.simplyrecipes.com/recipes/quinoa_greek_salad/#ixzz3fcWk1l4w

NOTES

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Quinoa Greek Salad

1  cup quinoa cooked
2  cups  cucumbers can seed if nec
1/3 cup red onion  finely diced
2 cups Cherry tomatoes halved
2 tbsp Red pepper finely chopped
1/2  cup kalamata olives Chopped
1 tbsp mint thinly sliced
1-1/2 tsp oregano chopped
2 tbsp fresh parsley chopped
1/4 cup olive oil 
2 Tbsp Red wine vinegar 
1-1/2 tsp salt 
1/2 cup feta cheese crumbled

Method
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.
Serve immediately.

Read more: http://www.simplyrecipes.com/recipes/quinoa_greek_salad/#ixzz3fcWk1l4w

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 4 Servings

Calories: 337
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 337

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