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Greek Quinoa Salad (Gluten Free)
Source: dLife

Tasty, high protein, gluten free salad made with quinoa and colorful vegetables.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 138.6
Total Carbs 16.0 g
Dietary Fiber 2.0 g
Sugars 1.0 g
Total Fat 6.4 g
Saturated Fat 1.2 g
Unsaturated Fat 1.2 g
Potassium 229.0 mg
Protein 4.9 g
Sodium 200.0 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  quinoa
1 1/2 cup  low sodium chicken broth
2 tbsp  olive oil
0 1/2 oz  fresh mint
2 tsp  fresh lemon peel
2 tsp  fresh lemon juice
1 tsp  sherry vinegar
1 tsp  salt
1 cup  fresh cherry tomatoes
0 1/2 cup  chopped yellow bell peppers
0 1/2 cup  fresh cucumber, peeled and chopped
6 each  pitted calamata olives
0 1/4 cup  garlic & herb feta crumbles
  1. In large bowl, add quinoa and cover with water. Let stand 5 minutes. Rinse and drain.
  2. In large saucepan, bring broth to boil. Add quinoa, cover, reduce heat and simmer 15 minutes until all liquid is absorbed.
  3. Uncover, fluff with fork and set aside to cool to room temperature.
  4. In large bowl, combine olive oil, mint, lemon peel, lemon juice, sherry vinegar, salt, tomatoes, peppers, cucumber, olives. Mix well.
  5. Add quinoa, and toss to blend. Transfer to serving bowl. Sprinkle with feta.

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