
A nutty (quinoa), peppery (arugula), and salty (Feta cheese) combination.
??? | quinoa | ??? | |
??? | water | ??? | |
??? | extra virgin olive oil | ??? | |
??? | lemon | ??? | |
??? | arugula | ??? | |
??? | fresh mint, chopped | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | feta cheese, light, cut into small cubes | ??? |
You may serve this salad warm or at room temperature.
per 1 serving (280 g)
Amount % Daily Value |
Calories 360 |
Fat 18 g 27 % |
Saturated
4.2 g
22 % |
Cholesterol 20 mg |
Sodium 590 mg 24 % |
Carbohydrate 38 g 13 % |
Fibre 4 g 17 % |
Sugars 1 g |
Net Carbs 34 g |
Protein 14 g |
Vitamin A 15 % |
Vitamin C 9 % |
Calcium 16 % |
Iron 40 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 1 |
Fats | 3 |
No sad salad here! I used red quinoa, which packs a bit more punch than the pale kind, and baby chard because it was what I already had in the refrigerator. My fresh mint had also dried out, so I was able to break it down into smaller individual pieces - big pieces of mint may be what threw off some of the other reviewers here. I thought it worked very well with the lemon and olive oil, but I also like mint in savory foods.
This is ridiculously delicious!!! LOVE it. :)
I have made this recipe time and again - and I haven't messed it up yet!! It tastes great the next day, and you can microwave it with a little extra feta ... tasty! Wonderful texture, great taste. It's now my new favorite comfort food!!