Chilled Quinoa Summer Salad with Feta
Ingredients List
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2 cups water
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1 cup quinoa
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1 (4 ounce) package feta cheese, crumbled
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1 small cucumber, thinly sliced
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1 roma (plum) tomato, diced
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1 tablespoon lemon juice
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1 tablespoon cider vinegar
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1 tablespoon olive oil
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1 teaspoon dried dill weed
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1 teaspoon salt
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1 teaspoon ground black pepper
Preparation Steps
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In a saucepan, bring water and quinoa to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 to 20 minutes. Transfer the quinoa to a large bowl and refrigerate for 30 minutes until chilled.
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Once the quinoa is cool, stir in the crumbled feta, cucumber, diced tomatoes, lemon juice, vinegar, olive oil, dill, salt, and black pepper. Mix until well combined.
Nutritional Information (per serving)
| 270 | Calories |
| 12g | Fat |
| 31g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 270 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 5g | 24% |
| Cholesterol 25mg | 8% |
| Sodium 912mg | 40% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 4g | 15% |
| Total Sugars 2g | |
| Protein 10g | 20% |
| Vitamin C 5mg | 6% |
| Calcium 158mg | 12% |
| Iron 1mg | 3% |
| Potassium 136mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5