This Salad looks just wonderful!! it is so easy, healthy and super yummy..let's see the step by step guide to make it
•1 medium tomato, finely chopped
•2 Persian cucumbers, finely chopped
•1 medium red bell pepper, seeded & finely chopped
•1 medium avocado, peel & core removed, chopped
•2 tbsp red onion, finely chopped
•1/2 cup parsley or cilantro, finely chopped
•1/4 cup feta cheese, crumbled
•10 Kalamata olives, pitted & cut in halves
•1 lemon or lime, juice of
•2 tsp cumin
•1 tsp black pepper
•1 tbsp garlic powder
►Cook quinoa al dente. I like firm quinoa for salads, so I undercook it by 3 minutes and use ratio of 1 cup quinoa:1.25 cup water. Bring to a boil, reduce heat to low and cook for 10 minutes. Or you can cook it as per package instructions.
►Add all ingredients to a large salad bowl and gently mix just enough to combine. I do not make dressing separately for this type of salad but you could by whisking together lemon (lime) juice, cumin, black pepper and garlic powder in a small bowl.
►Serve cold. Refrigerate covered for up to 2 days.
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Calories: 205.7
Total Fat: 8.6 g
Cholesterol: 2.5 mg
Sodium: 457.8 mg
Total Carbs: 29.4 g
Dietary Fiber: 3.9 g
Protein: 6.0 g
WW Points+: 6
Source: ifoodreal
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