Ingredients
Scale
- 1 cup tri-color quinoa
- 2 cups water
- 1 cup cherry tomatoes, diced
- 1 cucumber, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with water in a saucepan; bring to a boil. Reduce heat and simmer for about 15 minutes until fluffy.
- In the meantime, prepare your vegetables: dice the cherry tomatoes and chop the cucumber and parsley.
- Whisk together lemon juice, olive oil, salt, and pepper in a bowl to create the dressing.
- Once quinoa has cooled slightly, mix it in a large bowl with diced veggies, olives, feta cheese, and dressing.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg