Ingredients and Weight: - Quinoa: 2 cups uncooked (320 grams) - Grape tomatoes: 1 pound (450 grams) - Cucumber: 1 large (680 grams) - Red onion: 1/2 medium (115 grams) - Feta cheese: 1 cup crumbled (113 grams) - Kalamata olives: 1/2 cup pitted (80 grams) - Bell pepper: 1/2 green (150 grams) - Fresh parsley: 1/4 cup chopped (5 grams) - Fresh mint: 1/4 cup chopped (5 grams)
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Rinse the quinoa in a fine-mesh sieve until the water runs clear. 2. Cook the quinoa according to the package directions. 3. While the quinoa cooks, prepare the vegetables. Dice the tomatoes, cucumber, and red onion. Chop the bell pepper. 4. When the quinoa is done, fluff it with a fork and let it cool slightly. 5. Combine the quinoa, vegetables, feta cheese, olives, parsley, and mint in a large bowl. 6. Dress the salad with olive oil, lemon juice, salt, and pepper to taste.
Nutritional Information: - Calories: 250 per serving - Fat: 10 grams - Carbohydrates: 35 grams - Protein: 10 grams
Dish Characteristics: - Refreshing and flavorful - Packed with nutrients and protein - Can be served as a main course or a side dish - Pairs well with grilled chicken or fish
User Comments: - "This salad is so delicious and refreshing! It's perfect for a light lunch or dinner." - "I love the combination of flavors in this salad. It's tangy, savory, and sweet." - "This is my go-to recipe for quinoa salad. It's so easy to make and always a crowd-pleaser."
Special Precautions and Tips: - Make sure to rinse the quinoa well before cooking to remove any bitter tannins. - For a more intense flavor, marinate the feta cheese in olive oil and lemon juice before adding it to the salad. - If you can't find fresh mint, you can use dried mint instead. Use about 1/4 teaspoon of dried mint for every 1/4 cup of fresh mint.