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Meatless Monday: Greek Style Tri-Color Quinoa Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 280kcal
Author Brenda Bennett

Ingredients

  • 1 cup uncooked quinoa tri-color, red or white
  • 1/4 cup crumbled light feta cheese
  • 1/4 cup or 12 pitted kalamata olives sliced
  • 1 scallion chopped
  • 1 cup English cucumber sliced
  • 1/2 cup shelled edamame soy beans
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • salt and pepper to taste

Instructions

  • Pour 2 cups of water into a medium sized pot and add quinoa.
  • Bring to a boil, cover and simmer for 10-15 minutes until all water is absorbed. Set aside to cool.
  • Add remaining ingredients to a serving bowl and stir to coat with dressing.
  • Once quinoa is cool, add to the serving bowl.
  • Add salt and pepper to your liking.
  • Serve over a bed of fresh kale, mixed greens or romaine.

Notes

Weight Watchers PointsPlus: 7*

Nutrition

Serving: 1g | Calories: 280kcal | Carbohydrates: 32g | Protein: 10g | Fat: 13g | Cholesterol: 2mg | Sodium: 379mg | Fiber: 4g | Sugar: 1g