Another quinoa recipe. Yes, I’m on a quinoa roll this week. I already made cilantro lime quinoa salad, now this lemon quinoa salad. Can’t help it. It just happens! I keep making quinoa. But wait, it gets even better! I made it actually 3 times. And that’s between Tuesday and Wednesday, so in 2 days.
I was out of lime and avocado to make cilantro lime kind but already had cooked quinoa. I opened my fridge and it happened – lemon quinoa salad with sliced cherry tomatoes, crumbled feta cheese and freshly chopped dill.
All of this goodness drizzled with lemon juice. Yes, just take a lemon, cut it in half and squeeze both halves onto the salad. No olive oil, trust me!I mix all the ingredients together and keep it in the fridge for up to 2 days in an airtight container.
Today I did Chalean Extreme workout, Lean Circuit, and had this lemon quinoa salad right after it. I usually make blueberry protein breakfast smoothie or chocolate protein shake recipe post-workout, but today I had this salad ready and needed my post-workout protein ASAP. Probably not ideal since quinoa has carbs but that’s OK.
- 1 cup quinoa, dry
- 3/4 cup grape tomatoes, sliced in halves
- 1/4 cup light feta cheese, crumbled
- 1/4 cup fresh dill, finely chopped
- 1 lemon, juiced
- Pinch of salt
- Cook quinoa as per package instructions. Let it cool.
- Combine the rest of the ingredients with quinoa and mix gently just to combine. Adjust salt to taste. Serve cold.
Servings Per Recipe: 4
Per 1 Serving = 1 1/4 cups:
Total Fat: 6.6 g
Cholesterol: 0.0 mg
Sodium: 40.2 mg
Total Carbs: 35.3 g
Dietary Fiber: 3.0 g
Protein: 10.5 g
Weight Watchers Points Plus: 6
Weight Watchers Points: 5