Greek Salad
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Ingredients
- 1 cup quinoa, uncooked
- 1 clove garlic
- 1/8 cup yogurt, plain
- 3 tablespoon mayonnaise, light
- 2 tablespoon lemon juice
- 1 tablespoon mint, fresh
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1 medium zucchini
- 1 medium bell pepper, red
- 4 medium radish
- 15 ounce chickpeas (garbanzo beans), canned
- 4 leaf outer lettuce
Serve With
- 4 medium plum
Instructions
- Cook quinoa according to package directions, to yield 2 cups. Mince garlic and add to a small bowl along with the yogurt, mayonnaise, lemon juice, mint, honey and salt. Set aside. Dice zucchini, pepper and radishes. Add these to a large bowl with rinsed and drained chickpeas, cooked quinoa and dressing. Toss gently to coat. Serve salad spooned into lettuce leaves with plums on the side.
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Nutrition
Calories: 315kcal | Carbohydrates: 52g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 683mg | Fiber: 9g | Sugar: 15g
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