Ingredients
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1 1/3 cups water
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2/3 cups tri-colored quinoa
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1 English cucumber, chopped
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1 red pepper, chopped
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1 (2.25 ounce) can black olives, roughly chopped
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1/4 cup chopped red onion
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6 ounces feta crumbles
Dressing
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2 tablespoons olive oil
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1/4 cup red wine vinegar
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1 garlic clove, pressed
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2 tablespoons Dijon mustard
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh oregano
Directions
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain, and cool to room temperature, about 20 minutes.
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Combine quinoa, cucumber, red peppers, olives, and red onion in a large bowl; sprinkle with feta cheese.
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Whisk olive oil, vinegar, garlic, mustard, parsley, and oregano together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
Nutrition Facts (per serving)
| 173 | Calories |
| 12g | Fat |
| 11g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 173 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 5g | 25% |
| Cholesterol 25mg | 8% |
| Sodium 412mg | 18% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 2g | 6% |
| Total Sugars 3g | |
| Protein 6g | 12% |
| Vitamin C 37mg | 41% |
| Calcium 173mg | 13% |
| Iron 1mg | 8% |
| Potassium 177mg | 4% |
* 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.
