Quinoa Greek Salad

6 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 15 min Standing : 10 min
370 calories/serving

Ingredients

1 1/3 cup chicken broth 330 mL
2/3 cup quinoa 120 g
4 mini-tomatoes (cherry, miniature or grape) 1/4 cup
1/2 carrots, grated 50 g
1/2 yellow or red sweet peppers, diced 100 g
1/4 cucumbers, medium size, cut into thin rounds 65 g
1/4 red onions, thinly sliced 40 g
1 tbsp Italian parsley, fresh, chopped 5 g
1 1/2 tbsp fresh basil, chopped 5 g
40 g feta cheese, light, crumbled
1 tbsp lemon juice, freshly squeezed 1/2 lemon
2 tbsp extra virgin olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 cups baby spinach 35 g

Method

  1. Cook the quinoa in the broth then let it cool down 10 minutes.
  2. Meanwhile, prepare the vegetables: Seed, core and dice the pepper; thinly slice the onion; grate the carrot; cut the cucumber into thin rounds; chop the herbs. Place the vegetables in a large bowl, then add the quinoa.
  3. Put the oil, lemon juice, salt, and pepper in a small bowl. Whisk, using a fork, until it is emulsified. Pour over the salad.
  4. Gently toss to combine. Add the crumbled feta cheese and the baby spinach, then serve.

Nutrition Facts Table

per 1 serving (360 g)

Amount

% Daily Value

Calories

370

Fat

19 g

30 %

Saturated 3.8 g
+ Trans 0.1 g

20 %

Cholesterol

10 mg

Sodium

420 mg

17 %

Carbohydrate

41 g

14 %

Fibre

5 g

21 %

Sugars

5 g

Net Carbs

36 g

Protein

12 g

Vitamin A

77 %

Vitamin C

154 %

Calcium

13 %

Iron

37 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Copper, Fibre, Niacin, Phosphorus, Vitamin B2, Vitamin B6, Zinc
Source of  :
Calcium, Pantothenic Acid, Vitamin B1
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 1 ½
Meat and Alternatives ½
Fats 3 ½
More info
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6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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