Tuesday, August 14, 2012

Mediterranean Quinoa Salad




I enjoyed quinoa so much in my Black Bean and Quinoa Salad recipe that I decided to try it in a Mediterranean inspired version too!

Ingredients:

1 cup cooked quinoa
1 cup cooked lentils (I used Westbrae canned, already cooked)
1 cup peeled and chopped cucumber
2 tablespoons chopped kalamata or black olives
1-2 tablespoons chopped fresh basil
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
¼ teaspoon garlic powder
2 tablespoons reduced fat feta cheese
Salt and pepper to taste

Directions:

Cook quinoa and lentils according to package directions and let cool. Meanwhile add the olive oil, lemon juice, vinegar, garlic powder and chopped basil to a small bowl and whisk together.  In a medium bowl, toss together the cooked/drained quinoa, lentils , olives and cucumber. Stir in the olive oil dressing and feta cheese and serve at room temperature or cold. Chill if not serving immediately. 

Makes 3.cups, 6 servings

Serving size: 1/2 cup Calories 110 Protein 5 g Carb 14 g Fiber 4 g Sugars 1 g Fat 4 g Saturated fat   0.5 g Sodium 130 mg  

1 comments:

Kristina @ Love & Zest August 23, 2012 at 2:51 PM  

carrot cake pancakes sound delicious!

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