Serves: 4, 1-½ cups per serving
Prep time: 15 minutes
Cook time: 20 minutes
5 cups coarsely chopped romaine lettuce
½ cup quinoa, cooked according to package directions, cooled
1 small cucumber, cut into ½-inch chunks
1 tomato, cut into ½-inch chunks
½ cup (½-inch chunks) red onion
¼ cup pitted Kalamata olives, drained
1 tablespoon lemon juice
2 tablespoons olive oil
¼ teaspoon dried oregano leaves
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ cup reduced-fat feta cheese crumbles
In a large bowl, combine lettuce, cooked quinoa, cucumber, tomato, onion, and olives.
In a small bowl, whisk Greek dressing ingredients. Pour over salad, toss until evenly coated, and sprinkle with feta cheese.
Did You Know?
Although it looks like a grain, quinoa is actually a seed. And since it contains all nine essential amino acids, it’s considered a complete protein, which is great news for anyone who is a vegetarian.
1 Starch, 1 Nonstarchy Vegetable, 2 Fat
Calories from Fat 110
Total Fat 12.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Cholesterol 12 mg
Sodium 250 mg
Potassium 460 mg
Total Carbohydrate 23 g
Dietary Fiber 4 g
Sugars 5 g
Protein 6 g
Phosphorus 180 mg
About the Book:
Mr. Food Test Kitchen’s Guilt-Free Comfort Favorites (American Diabetes Association, September 2018, ISBN: 978-1-580-40690-1, $22.95) is available at bookstores nationwide and from major online booksellers.