This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A heart that loves is always young."
This is a perfect side dish for picnics or alone as a light summer meal. Serve it alongside grilled fish or lamb. The nuttiness of the quinoa blends well with the vegetables, saltiness of the olives, capers and feta cheese. It is best to make this salad the day before so the flavors blend together.
Greek feta is traditionally a goat's milk or sheep's milk cheese. Much of the mass marketed cheese available today is, however, cow's milk cheese. True feta is a lovely rich crumbly cheese and is usually lower in fat than other cheeses, having about 6 grams per ounce.
Feta is a "brined" cheese, meaning that it is cured in a salt water and is, as a result, very salty. An ounce of tangy feta usually has over 300 mg of sodium per ounce (compared to a Swiss or cheddar with between 100 and 200 mg of sodium per ounce).
Like Parmigiano-Reggiano, however, there's a lot of bang for your buck. Used carefully, feta can really make a dish. And of course it wouldn't be Greek Salad without feta.
1 ounce feta cheese = 75 calories, 6g fat, 4g sat fat, 1g mono fat, 4g protein, 1g carbohydrates, 316mg sodium, 25mg cholesterol
Servings = 2 | Serving size =about 2 cups salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes good leftovers. Cooking time does not include chilling time.
|1 small||shallot (minced)|
|1 Tbsp||olive oil|
|2 medium||ribs celery (diced)|
|1/2 medium||green bell pepper (diced)|
|4 ounces||grape tomatoes (halved)|
|8||black olives (sliced)|
|1 Tbsp||white wine vinegar|
|2 ounces||feta cheese (finely diced or crumbled)|
|fresh ground black pepper (to taste)|
|2 Tbsp||Italian parsley (chopped)|
Place the water in a small sauce pan over high heat.
When the water boils add the quinoa. Reduce the heat to a high simmer. Cover the pan partially. Cook until the water is almost evaporated, stirring occasionally. When the quinoa is done, turn off the heat and cover.
After about 5 minutes, remove the quinoa to a large mixing bowl.
Add the minced shallot to the bowl, fold it together with the quinoa and place in the refrigerator.
When the quinoa is cool add the olive oil, celery, pepper, tomatoes, olives, capers, vinegar, feta cheese, salt, pepper and parsley.
Fold together until well blended. Chill well. The salad is best if it is chilled overnight before eating.
Serving size = about 2 cups salad
Servings = 2
Amount Per Serving
|Calories 311||Calories from Fat 130|
|% Daily Value|
|Total Fat 15g||24%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 36g||12%|
|Dietary Fiber 7g||17%|
|Vitamin A 24%||Vitamin C 64%|
|Calcium 12%||Iron 21%|
|Vitamin K 85 mcg||Potassium 604 mg|
|Magnesium 107 mg|