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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes. | 2. Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	3 1/2	cups		273.42	6.615	38.9844	9.1728
quinoa	2	cups		-	-	-	-
grape tomato	1	cup halved		-	-	-	-
parsley	3/4	cup	chopped	16.2	2.8485	1.3365	0.3555
kalamata olive	1/2	cup	sliced pitted	-	-	-	-
red onion	1/2	cup	minced	32.0	7.472	0.88	0.08
feta cheese	4	ounces	chopped	299.376	4.6381	16.1141	24.1315
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
lemon	1	halved		-	-	-	-
salt black pepper	to taste		ground	-	-	-	-

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