QUINOA, FETA AND VEGETABLE SALAD
Serves 8
1 cup quinoa
1 tsp. kosher salt
2 lemons, halved
1⁄3 cup olive oil
1⁄2 red onion, chopped
1–2 cucumbers, seeded and diced
1⁄2 cup chopped celery stem and tops with leaves
2 tbsp. chopped fresh parsley
1⁄2 red bell pepper, chopped
1⁄2 yellow bell pepper, chopped
1 1⁄2 cups crumbled feta cheese
1. In saucepan over high heat, bring 2 cups water to a boil. Add quinoa and salt. Reduce heat to medium; cover and let simmer 12 min. Turn off heat; let sit, covered, 5 min. or until fluffy.
2. Heat grill for high direct cooking. Place lemon halves, cut side down, directly over flames; grill 3 to 4 min. or until charred.
3. Drain any excess liquid from quinoa; transfer to medium bowl. Squeeze grilled lemons over the quinoa. Add olive oil, red onion, cucumber, celery, parsley and bell peppers; stir well to combine.
4. Fold in crumbled feta; garnish with fresh basil leaves, if desired. PER SERVING: 239 cal, 8g protein, 18g carbs, 2g fiber, 3g sugar, 16g fat