![](https://cdn.statically.io/img/www.allrecipes.com/thmb/rA3JncvWsBsJ47u0LCS28Z27pYU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1305546-ac8512474b3b453fb5d7a1c0fc0ce96c.jpg)
Ingredients
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2 cups water
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1 cup quinoa
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1 (4 ounce) package feta cheese, crumbled
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1 small cucumber, thinly sliced
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1 roma (plum) tomato, diced
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1 tablespoon lemon juice
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1 tablespoon cider vinegar
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1 tablespoon olive oil
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1 teaspoon dried dill weed
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1 teaspoon salt
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1 teaspoon ground black pepper
Directions
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
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Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Nutrition Facts (per serving)
270 | Calories |
12g | Fat |
31g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 270 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 5g | 24% |
Cholesterol 25mg | 8% |
Sodium 912mg | 40% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 4g | 15% |
Total Sugars 2g | |
Protein 10g | 20% |
Vitamin C 5mg | 6% |
Calcium 158mg | 12% |
Iron 1mg | 3% |
Potassium 136mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.