Directions:
- Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
- Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
- Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
- Just before serving, transfer to a platter and sprinkle feta on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1320.39 Kcal (5528 kJ) | ||
| Calories from fat | 1007.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.99g | 172% | |
|---|---|---|---|
| Cholesterol | 216.88mg | 72% | |
| Sodium | 4.58mg | 0% | |
| Potassium | 291.54mg | 6% | |
| Total Carbs | 42.45g | 14% | |
| Sugars | 6.09g | 24% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 37.78g | 76% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 2.2mg | 12% | |
| Calcium | 109.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 481.52 Kcal (2016 kJ) | ||
| Calories from fat | 367.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.84g | 172% | |
|---|---|---|---|
| Cholesterol | 79.09mg | 72% | |
| Sodium | 1.67mg | 0% | |
| Potassium | 106.32mg | 6% | |
| Total Carbs | 15.48g | 14% | |
| Sugars | 2.22g | 24% | |
| Dietary Fiber | 1.27g | 14% | |
| Protein | 13.78g | 76% | |
| Vitamin C | 2.5mg | 11% | |
| Iron | 0.8mg | 12% | |
| Calcium | 39.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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