Ingredients and Weight: - Quinoa: 1 pound (450 grams) - Cherry tomatoes: 1 pound (450 grams), halved - Cucumber: 1 large (18 ounces), peeled and diced - Red onion: 1 medium (8 ounces), thinly sliced - Feta cheese: 10 ounces (280 grams), crumbled - Kalamata olives: 1 cup (120 grams) - Fresh parsley: 1/4 cup (6 grams), chopped - Dried oregano: 1 tablespoon (5 grams) - Garlic: 2 cloves, minced - Lemon juice: 1/4 cup (60 ml) - Olive oil: 1/2 cup (120 ml) - Salt and pepper: to taste
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Cook quinoa according to package directions. Let it cool. 2. Combine all ingredients in a large bowl and toss to mix. 3. Season with salt and pepper to taste.
Nutritional Information (per serving, 1/8th of the salad): - Calories: 300 - Carbohydrates: 40 grams - Protein: 15 grams - Fat: 10 grams - Fiber: 5 grams
Dish Characteristics: - Refreshing and flavorful - Colorful and appealing - Packed with wholesome ingredients - Suitable for vegetarians - Customizable to taste preferences
User Comments: - "This salad is absolutely delicious! The flavors blend perfectly together." - Ashley - "I love the crunch of the quinoa and the freshness of the vegetables." - David - "The oregano and lemon juice give it a wonderful Mediterranean touch." - Sarah - "It's a healthy and filling salad that's perfect for lunch or dinner." - John - "I added some grilled chicken to my salad for extra protein." - Mary
Special Precautions and Tips: - If you don't have kalamata olives, you can substitute black olives. - You can adjust the amount of lemon juice and olive oil to suit your taste. - The salad can be served immediately or chilled for later.