Quinoa Greek Salad

By Pattywak

Nutrition
Serving size 3/4 cup
Servings per recipe 12
Calories 146
Fat 6g
Carbohydrates 18g
Protein 5g
Weight Watchers Points 4

Ingredients

• 1 cup Quinoa, dry
• 1/2 t Salt
• 1 cup Cherry or grape tomatoes, havled
• 1 cup Cucumber, rinsed and diced
• 1/3 cup Kalamata olives (pitted)
• 1/4 cup Red onion, diced
• 1/3 cup Feta cheese
• 1 cup Artichoke hearts, chopped
• 1 cup Garbanzo beans, drained and rinsed
• 2 T Olive oil
• 1/4 cup Red wine vinegar
• 1 t Oregano
• 2 T Fresh parsley, chopped

Details

Servings 1
Adapted from keepyourdietreal.com

Preparation

Step 1

Directions:

In a sauce pan with a lid, combine 2 cups of water with dry quinoa and salt on medium/high heat. Bring to a boil without the lid and then lower the heat to simmer and place the lid on the pan. Allow quinoa to cook for about 20 minutes. Quinoa cooks similarly to rice, so small holes should form on the top once it it close to being done.

In a large mixing bowl, add remaining ingredients and stir to combine.

Once quinoa has finished cooking, remove the lid and allow it to cool for 10-15 minutes before adding to vegetable mixture. Once quinoa has cooled slightly, add to vegetable mixture and serve immediately or cover and chill in refrigerator for a few hours. Salad can be covered and stored in the refrigerator for 2-3 days.