Quinoa Greek Salad with Tomatoes, Cucumber & Feta Cheese
Quinoa Greek Salad Recipe with Tomatoes, Cucumber & Feta
Servings: 4 Cups (Approximately)
Calories: 213.5kcal
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup grape tomatoes cut in half
- 1 cup quartered cucumber rounds
- ¼ cup quartered kalamata olives
- ¼ cup feta cheese
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons red wine vinegar
- ¾ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
- Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
- Transfer the quinoa to a medium-sized bowl and add the tomatoes, cucumber, olives and feta cheese. Stir gently to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt and pepper.
- Pour the dressing over the quinoa salad and stir to combine. Serve.
Notes
WW (Old Points) 5 / WW (Points+) 6
Nutrition
Serving: 1Rounded Cup | Calories: 213.5kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11.3g | Saturated Fat: 1.9g | Cholesterol: 5.6mg | Sodium: 254mg | Potassium: 27mg | Fiber: 2.2g | Sugar: 3g