
Time
35 minutes
Servings
4
Calories
322
A light and refreshing salad loaded with colorful veggies, protein-packed quinoa, and a zesty lemon dressing.
322
cal
9.8g
protein
32.9g
carbs
17.4g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| quinoa | 1 cup | 157 | 6g | 27g | 3g | |||
| cherry tomatoes | 1 cup | 7 | 0g | 2g | 0g | |||
| cucumber | 1 whole | 9 | 0g | 2g | 0g | |||
| red onion | 0.25 whole | 3 | 0g | 1g | 0g | |||
| feta cheese | 0.5 cups | 50 | 3g | 1g | 4g | |||
| olive oil | 3 tbsp | 93 | 0g | 0g | 11g | |||
| lemon juice | 2 tbsp | 2 | 0g | 1g | 0g | |||
| parsley | 0.5 cup | 3 | 0g | 0g | 0g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| pepper | 0.5 tsp | 1 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| quinoa | 1 cup | 157 | 6g | 27g | 3g | |||
| cherry tomatoes | 1 cup | 7 | 0g | 2g | 0g | |||
| cucumber | 1 whole | 9 | 0g | 2g | 0g | |||
| red onion | 0.25 whole | 3 | 0g | 1g | 0g | |||
| feta cheese | 0.5 cups | 50 | 3g | 1g | 4g | |||
| olive oil | 3 tbsp | 93 | 0g | 0g | 11g | |||
| lemon juice | 2 tbsp | 2 | 0g | 1g | 0g | |||
| parsley | 0.5 cup | 3 | 0g | 0g | 0g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| pepper | 0.5 tsp | 1 | 0g | 0g | 0g |
Step 1
Rinse quinoa under cold water, then cook in a pot with 2 cups of water. Bring to a boil and simmer for 15 minutes.
Step 2
Chop cherry tomatoes, cucumber, red onion, and parsley.
Step 3
In a large bowl, combine cooked quinoa, chopped veggies, and crumbled feta cheese.
Step 4
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Step 5
Pour dressing over salad and toss to combine. Serve chilled or at room temperature.
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