Dianne's Lemon-Feta Quinoa Salad recipe
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Ingredients
- 2 cups water 1 cup quinoa ½ teaspoon sea salt ⅔ cup halved grape tomatoes ½ cup crumbled feta cheese ¼ cup roasted unsalted sunflower seeds ¼ cup chopped fresh parsley 1 (2.25 ounce) can sliced black olives, drained 1 tablespoon minced shallot 3 tablespoons extra-virgin olive oil 3 tablespoons lemon juice 1 teaspoon Dijon mustard 1 teaspoon minced garlic ¼ teaspoon sea salt ¼ teaspoon fresh ground black pepper
Nutrition Info
- 230.5 caloriescarbohydrate: 22 gcholesterol: 11.1 mgfat: 13.3 gfiber: 2.8 gprotein: 6.6 gsaturatedFat: 3.3 gservingSize: -sodium: 479.1 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Dianne's Lemon-Feta Quinoa Salad
Directions
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Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes.
Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.
Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl, pour over quinoa mixture and toss to coat.