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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the quinoa thoroughly in a fine mesh strainer. Drain and place it in a heavy pan. Heat, stirring constantly until the grains separate and begin to brown. | 2. Add 1 1 /4 pints water and the salt and bring to the boil, stirring. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a bowl and set aside to cool. | 3. Whisk together the lemon juice and 1 tbsp of the oil in a small bowl. Set aside. | 4. Place the remaining oil, cucumber, onion, parsley, and mint in a separate, larger bowl. Add the quinoa and the lemon and oil dressing and toss. Sprinkle with the feta cheese and olives. Season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	7	ounces		381.0172	35.3235	21.2338	24.011999999999997
lemon	1			1.2808	0.4116	0.0486	0.0132
olive oil	1/2	cup		954.72	0.0	0.0	108.0
cucumber	1		peeled deseeded chopped	15.6	3.7752	0.6759999999999999	0.1144
red onion	1		chopped	64.0	14.944	1.76	0.16
parsley	2	ounces	chopped	20.4116	3.589	1.6840000000000002	0.4479
mint	2	ounces	chopped	24.9476	4.7684	1.8654	0.4139
feta cheese	4	ounces	crumbled	299.376	4.6381	16.1141	24.1315
kalamata olive	4	ounces	pitted	100.8667	0.0	22.44	0.5667
salt	1	tablespoon		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.