Quinoa Salad with Peas, Mint and Feta
Try this Quinoa Salad with Peas, Mint and Feta recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- pepper (to taste)
- 1 cup thawed frozen peas
- 3 tbsp apple cider vinegar
- 3 cups cooked quinoa
- 1/3 up (60 grams) feta cheese
- 1/3 up fresh mint chopped
- 1 tbsp oil (i used olive oil)
- 3 packets stevia (i used nunaturals white stevia packets)
- Carbohydrate 40.46683 g
- Cholesterol 0 mg
- Fat 3.360415 g
- Fiber 6.21812491989136 g
- Protein 9.1434375 g
- Saturated Fat 0.022355 g
- Serving Size 1 1 cup (213g)
- Sodium 48.50975 mg
- Sugar 34.2487050801086 g
- Trans Fat 3.267845 g
- Calories 230 calories
Cook quinoa according to package directions. I use my rice cooker.Once quinoa has cooled, assemble the salad. In a large bowl add quinoa, peas and feta cheese.In a small bowl, mix together all the dressing ingredients and pour over the salad.Add chopped mint last, and toss. If not serving right away, add the chopped mint right before serving as it will brown.
