Description
Mediterranean quinoa salad with cucumbers, tomatoes, fresh herbs, and feta. Served in a crisp lettuce boat.
Ingredients
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- 2 1/2 cups cooked quinoa, completely chilled
- 3/4 cup diced cucumber
- 3/4 cup chopped tomatoes
- 1/2 cup chopped fresh parsley
- 3 green onions, sliced
- 1 Tbsp. finely chopped fresh mint
- 1/3 cup crumbled feta cheese
- 4 Tbsp. extra-virgin olive oil
- Juice 1 lemon, about 2 tablespoons
- 1/2 tsp. ground cumin
- Kosher salt and fresh black pepper
- Baby romaine leaves or Boston lettuce, for serving
Instructions
- In a medium bowl, combine the quinoa, cucumbers, tomatoes, parsley, green onions, mint, and feta cheese.
- Whisk together the olive oil, lemon juice, and cumin. Season with salt and pepper. Add to the quinoa and toss to combine. Taste for salt and pepper.
- Spoon the salad into baby romaine leaves and serve immediately.
Nutrition
- Serving Size: 2 lettuce boats with 1/2 cup quinoa filling each
- Calories: 318
- Sugar: 3.7 g
- Sodium: 134.8 mg
- Fat: 19.3 g
- Carbohydrates: 30.6 g
- Protein: 8.4 g
- Cholesterol: 11.1 mg