A nutty (quinoa), peppery (arugula), and salty (Feta cheese) combination.
1 2/3 cup | quinoa | 280 g | |
3 cups | water | 750 mL | |
3 tbsp | extra virgin olive oil | 45 mL | |
4 tsp | lemon | 1/2 lemon | |
1 1/3 bunch | arugula | 200 g | |
1/3 cup | fresh mint, chopped | 18 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
120 g | feta cheese, light, cut into small cubes |
You may serve this salad warm or at room temperature.
per 1 serving (280 g)
Amount % Daily Value |
Calories 360 |
Fat 18 g 27 % |
Saturated
4.2 g
22 % |
Cholesterol 20 mg |
Sodium 590 mg 24 % |
Carbohydrate 38 g 13 % |
Fibre 4 g 17 % |
Sugars 1 g |
Net Carbs 34 g |
Protein 14 g |
Vitamin A 15 % |
Vitamin C 9 % |
Calcium 16 % |
Iron 40 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 1 |
Fats | 3 |
I have made this recipe time and again - and I haven't messed it up yet!! It tastes great the next day, and you can microwave it with a little extra feta ... tasty! Wonderful texture, great taste. It's now my new favorite comfort food!!
This salad is really great. I've made it twice and had it warm and not warm and it's great both ways. Even my husband loved it and he's not a salad person at all. The only problem was finding the quinoa...I found some at IGA but it was $ 10.00 for a small bag which was expensive, but it cooked up really well.
No sad salad here! I used red quinoa, which packs a bit more punch than the pale kind, and baby chard because it was what I already had in the refrigerator. My fresh mint had also dried out, so I was able to break it down into smaller individual pieces - big pieces of mint may be what threw off some of the other reviewers here. I thought it worked very well with the lemon and olive oil, but I also like mint in savory foods.