Ingredients
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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
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 and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
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Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Nutrition Facts (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.
