Directions:
- Place quinoa in sieve and rinse until water is clear. Cook with 2 cups water in rice cooker, allowing steam to escape. Remove from heat and fluff with a fork; set aside.
- Meanwhile, prepare remaining ingredients. In a large mixing bowl, stir together cooked quinoa, tomatoes, cucumber, bell pepper, parsley, onion, and garbanzos. Sprinkle feta over mixture and season with oilive oil, salt, pepper, cumin and lemon juice. Mix well. Add additional salt and pepper to taste. Quinoa Salad can be chilled for up to 24 hours or used immediately.
- Alternatively, serve quinoa in avocado halves; or substitute 1 diced avacado for the feta to make this a vegan dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.81 Kcal (1021 kJ) | ||
| Calories from fat | 97.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.78g | 17% | |
|---|---|---|---|
| Cholesterol | 4.55mg | 2% | |
| Sodium | 423.74mg | 18% | |
| Potassium | 417.39mg | 9% | |
| Total Carbs | 29.77g | 10% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 8.06g | 16% | |
| Vitamin C | 26.7mg | 44% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 5.3mg | 29% | |
| Calcium | 86.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 107.56 Kcal (450 kJ) | ||
| Calories from fat | 42.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 17% | |
|---|---|---|---|
| Cholesterol | 2.01mg | 2% | |
| Sodium | 186.94mg | 18% | |
| Potassium | 184.14mg | 9% | |
| Total Carbs | 13.13g | 10% | |
| Sugars | 1.49g | 14% | |
| Dietary Fiber | 2.33g | 21% | |
| Protein | 3.56g | 16% | |
| Vitamin C | 11.8mg | 44% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 29% | |
| Calcium | 38.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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