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Mediterranean Quinoa Salad, Kim's
number of servings: 8

Think you need meat to get in your protein? Not with quinoa around. This delicious 'popping' grain is actually a seed and is a delicate, delicious alternative to pasta salads ... and it's packed with protein! So much flavor abounds here, no need for oil. Yum!

1 cup dry quinoa
2 cups water
3 cup cucumber, peeled & chopped
1¾ chopped red peppers
10 kalamata olives
2 cup cherry tomatoes
¼ tsp salt
1 tbsp lemon juice
⅓ cup chopped red onion
2½ ounce reduced-fat feta
Other Salads
Dietary Restrictions : Kosher, Vegetarian

Rinse quinoa for about 2 minutes.  Pour 2 cups water into a medium pot.  Add quinoa and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.

While the quinoa is cooking, chop up all your veggies.

When the quinoa has cooled, add it to the chopped veggies.  Add feta.  Squeeze half a lemon over the salad and mix everything together.  Salt to taste.

Rating :


Use real lemon to make this salad even fresher.

nutrition facts
serving size: 1 cup
number of servings: 8

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