Quinoa Greek Salad

6 Reviews
100% would make this recipe again

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Ingredients

??? chicken broth ???
??? quinoa ???
??? mini-tomatoes (cherry, miniature or grape) ???
??? carrots, grated ???
??? yellow or red sweet peppers, diced ???
??? cucumbers, medium size, cut into thin rounds ???
??? red onions, thinly sliced ???
??? Italian parsley, fresh, chopped ???
??? fresh basil, chopped ???
??? feta cheese, light, crumbled ???
??? lemon juice, freshly squeezed ???
??? extra virgin olive oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? baby spinach ???

Method

  1. Cook the quinoa in the broth then let it cool down 10 minutes.
  2. Meanwhile, prepare the vegetables: Seed, core and dice the pepper; thinly slice the onion; grate the carrot; cut the cucumber into thin rounds; chop the herbs. Place the vegetables in a large bowl, then add the quinoa.
  3. Put the oil, lemon juice, salt, and pepper in a small bowl. Whisk, using a fork, until it is emulsified. Pour over the salad.
  4. Gently toss to combine. Add the crumbled feta cheese and the baby spinach, then serve.

Nutrition Facts Table

per 1 serving (360 g)

Amount

% Daily Value

Calories

370

Fat

19 g

30 %

Saturated 3.8 g
+ Trans 0.1 g

20 %

Cholesterol

10 mg

Sodium

420 mg

17 %

Carbohydrate

41 g

14 %

Fibre

5 g

21 %

Sugars

5 g

Net Carbs

36 g

Protein

12 g

Vitamin A

77 %

Vitamin C

154 %

Calcium

13 %

Iron

37 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Copper, Fibre, Niacin, Phosphorus, Vitamin B2, Vitamin B6, Zinc
Source of  :
Calcium, Pantothenic Acid, Vitamin B1
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 1 ½
Meat and Alternatives ½
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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