Quinoa Greek Salad

1. In a saucepan, bring stock to a boil.

2. Stir in quinoa.

3. Reduce heat to med low and cover.

4. Cook 15 minutes, until liquid is absorbed.

5. Transfer to a large bowl and cool.

6. Stir veggies and cheese into cooled quinoa.

7. Whisk together dressing ingredients.

8. Pour over quinoa mixture and toss.

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Nutrient	Quantity
Total fats	51.6897 g
Protein	27.2398 g
Carbohydrates	38.433 g
Energy	712.7031 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5039 g
Water	764.3654 g
Aspartic acid	1.0766 g
Calcium, Ca	487.9512 mg
Lutein + zeaxanthin	997.5572 g
Fiber, total dietary	3.6379 g
Fatty acids, total saturated 22:0	0.0352 g
Carotene, beta	1024.2887 g
Niacin	9.9221 mg
Vitamin A, RAE	200.2735 g
Arginine	0.5329 g
Riboflavin	1.2475 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0123 g
Fatty acids, total saturated 20:1	0.1032 g
Glutamic acid	2.5659 g
Sodium, Na	1481.0547 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0938 g
Total lipid (fat)	51.6897 g
Manganese, Mn	0.4143 mg
Fructose	2.3862 g
Proline	1.275 g
Fatty acids, total saturated 16:0	8.7293 g
Fatty acids, total saturated 8:0	0.4644 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0149 g
Sucrose	0.3773 g
Choline, total	78.1374 mg
Sugars, total	20.0241 g
Serine	1.1183 g
Fatty acids, total saturated 10:0	1.6958 g
Fatty acids, total saturated 18:0	2.0811 g
Vitamin B-6	1.3179 mg
Selenium, Se	24.3302 g
Ash	8.9654 g
Vitamin D	13.608 IU
Fatty acids, total saturated 18:1 undifferentiated	24.9817 g
Pantothenic acid	1.3332 mg
Phenylalanine	0.7176 g
Copper, Cu	0.5082 mg
Betaine	0.2188 mg
Thiamin	0.4427 mg
Retinol	111.1125 g
Methionine	0.3471 g
Iron, Fe	3.269 mg
Carbohydrate, by difference	38.433 g
Phosphorus, P	491.9223 mg
Folate, total	104.3203 g
Tocopherol, gamma	0.3602 mg
Fatty acids, total saturated 4:0	0.6591 g
Alanine	0.6592 g
Cholesterol	90.0945 mg
Valine	1.0152 g
Fatty acids, total saturated 18:2 undifferentiated	4.13 g
Glycine	0.1856 g
Carotene, alpha	48.065 g
Glucose (dextrose)	2.1878 g
Fatty acids, total saturated 14:0	2.3917 g
Zinc, Zn	3.6418 mg
Isoleucine	0.7665 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.988 g
Fatty acids, total polyunsaturated	4.6334 g
Fatty acids, total saturated 14:1	0.0016 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	1.3219 g
Tocotrienol, alpha	0.0266 mg
Vitamin A, IU	2156.5559 IU
Folate, DFE	104.3203 g
Tryptophan	0.2062 g
Vitamin C, total ascorbic acid	197.7111 mg
Phytosterols	67.39 mg
Fatty acids, total polyunsaturated 16:1 c	0.0004 g
Galactose	0.002 g
Fatty acids, total polyunsaturated 18:1 c	0.0092 g
Fatty acids, total saturated 20:0	0.1122 g
Fatty acids, total saturated 6:0	0.4873 g
Starch	0.0532 g
Tyrosine	0.6139 g
Vitamin B-12	1.4373 g
Vitamin K (phylloquinone)	72.2773 g
Fatty acids, total saturated	18.1142 g
Histidine	0.3812 g
Fatty acids, total monounsaturated	26.4622 g
Threonine	0.6386 g
Folate, food	104.3203 g
Fatty acids, total polyunsaturated 17:0	0.0061 g
Vitamin D (D2 + D3)	0.3402 g
Fatty acids, total polyunsaturated 24:0	0.0004 g
Cryptoxanthin, beta	49.8632 g
Vitamin D3 (cholecalciferol)	0.3402 g
Vitamin E (alpha-tocopherol)	5.2105 mg
Magnesium, Mg	76.8722 mg
Lysine	1.1599 g
Potassium, K	1129.1994 mg
Cystine	0.1152 g
Fluoride, F	2.3545 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 teaspoon	4.172	0.9257	0.014
Lemon juice	0.25 cup	13.42	4.209	0.1464
Olive oil	2 tablespoons	238.68	0	27
Quinoa	1 cup	0	0	0
Feta cheese	3 ounces	224.532	3.4785	18.0986
Cucumber	0.5 cup	7.98	1.4364	0.1064
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Pepper	0	0	0	0
Green Onion	0.25 cup	4.7925	1.0188	0.0834
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
red pepper	0.5 cup	30	6.6075	0.33
green pepper	0.5 cup	14.9	3.4568	0.1267
chicken stock	2 cups	172.8	16.944	5.76
red onion	0.25 cup	0	0	0
black olive	0.25 cup	0	0	0