Quinoa Greek Salad

6 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 15 min Standing : 10 min
370 calories/serving
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Ingredients

1 1/3 cup Allergen-Free Vegetable Broth 330 mL
2/3 cup quinoa 120 g
4 mini-tomatoes (cherry, miniature or grape) 1/4 cup
1/2 carrots, grated 50 g
1/2 yellow or red sweet peppers, diced 100 g
1/4 cucumbers, medium size, cut into thin rounds 65 g
1 tbsp Italian parsley, fresh, chopped 5 g
1 1/2 tbsp fresh basil, chopped 5 g
40 g feta cheese, light, crumbled
2 tsp lemon juice, freshly squeezed 1/4 lemon
1 1/2 tbsp extra virgin olive oil 23 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 cups baby spinach 35 g

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; grate the carrot; slice the cucumber into 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.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

370

Fat

18 g

28 %

Saturated 3.7 g
+ Trans 0.1 g

19 %

Cholesterol

10 mg

Sodium

640 mg

27 %

Carbohydrate

43 g

14 %

Fibre

6 g

25 %

Sugars

5 g

Net Carbs

37 g

Protein

12 g

Vitamin A

148 %

Vitamin C

162 %

Calcium

14 %

Iron

40 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Copper, 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
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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