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This a great healthy side dish or a quick lunch, if you have more than one serving.
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 (4 ounce) package feta cheese, crumbled
- 1 small cucumber, thinly sliced
- 1 roma (plum) tomato, diced
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried dill weed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions
Step 1
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.
Step 2
Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 270 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat5g | 24% |
| Cholesterol25mg | 8% |
| Sodium912mg | 40% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber4g | 15% |
| Total Sugars2g | |
| Protein10g | |
| Vitamin C5mg | 25% |
| Calcium158mg | 12% |
| Iron1mg | 3% |
| Potassium136mg | 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.
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source by allrecipe
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