Quinoa Greek Salad
A fresh quinoa Greek salad featuring crisp vegetables and tangy feta, with quinoa gently cooked in milk for an extra creamy, flavourful twist.
Preparation time
20 minutes
Cooking time
30 minutes
Yield
4 servings
Nutritional information
Energy
351 Calories
Protein
17 g
Carbohydrate
54 g
Fat
8 g
Fibre
8.8 g
Sodium
514 mg
Top 5 Nutrients
(% DV*)
Calcium
19 % / 251 mg
Vitamin C
91 %
Folate
62 %
Magnesium
53 %
Phosphorus
39 %
*percentage of daily value
Ingredients
1 cup (250 mL) milk
1/2 cup (125 mL) water
3/4 tsp (3 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) quinoa, rinsed
Zest of one lemon
2 tbsp (30 mL) lemon juice
2 tomatoes, chopped
1 sweet yellow pepper, chopped
1 English cucumber, chopped
1/2 cup (125 mL) red onion, diced
1 cup (250 mL) canned red beans, drained and rinsed
1 cup (250 mL) Canadian Feta cheese, diced
Preparation
- In a deep saucepan, combine milk, water, oregano, salt and pepper. Bring to a boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes.
- Let stand covered 5 minutes. Transfer to a bowl. Stir in lemon zest with fork; let cool.
- Stir in remaining ingredients.
- Serve or refrigerate up to 1 day.
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