Greek Quinoa Salad
35 min522 kcal each
Fluffy quinoa with cucumber, tomato, olives, chickpeas and feta. Boiled eggs and a yogurt-lemon dressing make it lunch rather than a side.
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Plan this recipeIngredients
for 4 servings- Quinoa, uncooked200 g
- Cucumber1 piece
- Cherry tomatoes250 g
- Feta, crumbled100 g
- Kalamata olives50 g
- Chickpeas, canned, drained and rinsed1 can
- Eggs4 piece
- Greek yogurt, plain, low-fat150 g
- Red onion½ piece
- Olive oil1½ tbsp
- Lemon juice2 tbsp
- Dried oregano1 tsp
Method
Prep 20 min · cook 15 min- Rinse the quinoa and simmer it in 400 ml of salted water, covered, for 15 minutes. Let it cool.
- Hard-boil the eggs for 9 minutes, cool and quarter them.
- Chop the cucumber, tomatoes, onion and olives.
- Whisk the yogurt, oil, lemon juice and oregano into a dressing.
- Toss the quinoa, vegetables and chickpeas with the dressing and top with the feta and eggs.
Nutrition
per servingCal
522
Protein
26g
Carbs
55g
Fat
23g
Of 7.4g of sugar per serving, 0g is added sugar.
Of 23g of fat per serving, 6.8g is saturated.
