Greek Quinoa Salad

Servings: 2

I love experimenting in the kitchen, but every once in a while, even I feel uninspired. Thankfully, I whipped this up when I was in a salad rut, and it’s become a family favorite! Perfect for dinner on a sizzling summer evening or served as an appetizer, this dish does not disappoint.

INGREDIENTS

1 cup cooked quinoa
1 cup halved cherry tomatoes
1 cup chopped roasted cauliflower
1 cup arugula
1 roasted red pepper, chopped
3 tablespoons crumbled feta cheese
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice

INSTRUCTIONS

1. Combine the quinoa, tomatoes, cauliflower, arugula, roasted red pepper, feta, garlic, olive oil, and lemon juice in a large bowl, tossing to combine.
2. Divide between two bowls and serve!

NUTRITION • per one serving • 

Calories 341
Total Fat 21.3 g 33%
Saturated Fat 6 g 30%
Polyunsaturated Fat 2.8 g —
Monounsaturated Fat 11.5 g —
Trans Fat — 
Cholesterol 23 mg 8%
Sodium 344 mg 14%
Total Carbohydrates 29.8 g 10%
Dietary Fiber 6 g 22%
Total Sugars 7 g —
Protein 10 g 20%
Vitamin A 388 mcg 41%
Vitamin C 105 mcg 175%
Vitamin D 0.1 mcg 1%
Potassium 551 mg 11%
Calcium 181 mg 18%
Iron 2.36 mg 13%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here