Cucumber Quinoa Salad with Feta Cheese, Olives, Mint & Oregano
Ingredients
-
1
cup
dry quinoa
-
1½
cups
organic or reduced sodium vegetable broth
-
1
large
cucumber
-
1
large
tomato
-
⅓
cup
crumbled feta cheese
-
¼
cup
pitted kalamata olives
-
2
tablespoons
red wine vinegar
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
chopped mint
-
½
teaspoon
salt
-
¼
teaspoon
dried oregano
Instructions
- Soak quinoa in water for 5 minutes to prevent stickiness, then rinse and drain.
- Return quinoa to the saucepan, add vegetable broth, bring to a boil, then reduce heat and cover, cooking for 20 minutes until tender.
- Spread quinoa on a plate to cool quickly.
- In a medium bowl, mix the cooled quinoa with the remaining ingredients.
- Chill the salad for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
11
Calories
126
Total fat
5g
Total carbohydrates
16g
Total protein
4g
Sodium
20mg
Cholesterol
4mg
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