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Quinoa Cucumber Salad with Feta, Dill & Mint
THE BOJON GOURMET19Ingredients
55Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- Kalamata olives
- chickpeas
- cherry tomatoes (halved, or chopped early girls or heirlooms)
- pickled red onion (or shallot)
- Italian parsley
- 1 cup white quinoa (uncooked)
- 1 1/2 cups filtered water (plus more as needed)
- kosher salt (or fine sea, as needed)
- 2 large garlic cloves (peeled and put through a press or minced)
- 1/4 cup olive oil (flavorful, plus extra for drizzling)
- 3 Tbsp. lemon juice (fresh, strained)
- 1 Tbsp. champagne vinegar
- 1/4 tsp. freshly ground black pepper
- 3 cucumbers (medium-sized)
- 1 bunch radishes
- 1/4 cup mint leaves (chopped, more to taste)
- 1/4 cup dill (chopped, more to taste)
- 4 oz. feta (I like French sheep feta, sliced or crumbled, or vegan feta such as Violife brand)
- salt (flaky)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium730mg30% |
| Potassium740mg21% |
| Protein13g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C40% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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