Ingredients
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3 ½ cups chicken broth
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2 cups quinoa
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1 cup halved grape tomatoes
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¾ cup chopped fresh parsley
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½ cup sliced pitted kalamata olives
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½ cup minced red onion
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4 ounces chopped feta cheese, or more to taste
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3 tablespoons olive oil
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3 tablespoons red wine vinegar
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2 cloves garlic, minced
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1 lemon, halved
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salt and ground black pepper to taste
Directions
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Bring broth 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. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
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Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.
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Nutrition Facts (per serving)
| 227 | Calories |
| 11g | Fat |
| 26g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 227 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 3g | 14% |
| Cholesterol 12mg | 4% |
| Sodium 666mg | 29% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 3g | 10% |
| Total Sugars 1g | |
| Protein 7g | 15% |
| Vitamin C 10mg | 11% |
| Calcium 84mg | 6% |
| Iron 2mg | 12% |
| Potassium 283mg | 6% |
* 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.
