Colorful Quick Quinoa Grecian Salad

Vegetarian
Gluten Free
Health score
21%
Colorful Quick Quinoa Grecian Salad
45 min.
10
173kcal

Suggestions


Welcome to a delightful culinary adventure with our Colorful Quick Quinoa Grecian Salad! This vibrant dish is not only a feast for the eyes but also a wholesome addition to your table. Perfectly vegetarian and gluten-free, it caters to a variety of dietary preferences while delivering a burst of Mediterranean flavors.

Imagine a refreshing blend of juicy cherry tomatoes, crisp cucumbers, and the tangy goodness of feta cheese, all harmoniously combined with the nutty texture of quinoa. This salad is not just a side dish; it can easily shine as an antipasti, starter, or even a light snack. With just 45 minutes of preparation, you can serve up to 10 people, making it an ideal choice for gatherings or family meals.

Each serving is a mere 173 calories, allowing you to indulge without guilt. The combination of fresh herbs, zesty lemon juice, and kalamata olives adds a Mediterranean flair that will transport your taste buds straight to the sun-kissed shores of Greece. Whether you're hosting a summer barbecue or simply looking for a nutritious meal, this salad is sure to impress. Dive into this colorful creation and enjoy the delightful flavors that await!

Ingredients

  • cup cherry tomatoes quartered
  • 0.5 cup cucumber english chopped
  • tablespoons olive oil extravirgin
  • cups fat-skimmed beef broth fat-free
  • 1.5 ounces feta crumbled reduced-fat
  • teaspoon mint leaves fresh minced
  • tablespoons kalamata olives pitted chopped
  • teaspoons juice of lemon fresh
  • teaspoon lemon zest grated
  • cups quinoa uncooked
  • cup radicchio thinly thinly sliced
  • 0.5 teaspoon sea salt 
  • tablespoon shallots minced
  • teaspoon sherry vinegar 
  • 0.5 cup bell pepper yellow chopped

Equipment

  • bowl
  • sauce pan

Directions

  1. Place quinoa in a large bowl; cover with water.
  2. Let stand 5 minutes; rinse well, and drain.
  3. Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.
  4. Combine olive oil and next 5 ingredients (through sea salt) in a large bowl.
  5. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.

Nutrition Facts

Calories173kcal
Protein14.71%
Fat30.46%
Carbs54.83%

Properties

Glycemic Index
3
Glycemic Load
0.04
Inflammation Score
-5
Nutrition Score
10.190434725388%

Flavonoids

Cyanidin
5.08mg
Delphinidin
0.31mg
Eriodictyol
0.05mg
Hesperetin
0.15mg
Naringenin
0.01mg
Luteolin
1.61mg
Kaempferol
0.01mg
Myricetin
0.02mg
Quercetin
1.45mg

Nutrients percent of daily need

Calories:172.72kcal
8.64%
Fat:5.93g
9.12%
Saturated Fat:0.99g
6.18%
Carbohydrates:24.01g
8%
Net Carbohydrates:21.26g
7.73%
Sugar:0.86g
0.96%
Cholesterol:2.28mg
0.76%
Sodium:474.92mg
20.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.44g
12.89%
Manganese:0.74mg
36.82%
Vitamin C:18.26mg
22.14%
Magnesium:71.69mg
17.92%
Folate:70.53µg
17.63%
Phosphorus:172.53mg
17.25%
Copper:0.25mg
12.64%
Vitamin K:13.2µg
12.57%
Fiber:2.75g
11%
Vitamin B6:0.21mg
10.44%
Iron:1.87mg
10.38%
Vitamin E:1.5mg
10.01%
Vitamin B1:0.14mg
9.21%
Potassium:285.85mg
8.17%
Vitamin B2:0.13mg
7.71%
Zinc:1.14mg
7.62%
Selenium:4.57µg
6.53%
Vitamin B3:1.07mg
5.34%
Vitamin B5:0.41mg
4.06%
Calcium:24.85mg
2.49%
Vitamin B12:0.14µg
2.27%
Vitamin A:109.12IU
2.18%
Source:My Recipes