Watermelon Salad with Feta and Quinoa

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 1 Serving

Ingredients

  •  3/4 cup quinoa, cooked
  •  1/2 cup watermelon, diced
  •  1/2 cup cherry tomatoes, sliced
  •  1 tbsp extra virgin olive oil
  •  1 tsp balsamic vinegar
  •  2 leaves basil or mint, roughly chopped
  •  2 tsp low sodium feta, crumbled

Directions

  1.  Bring 2 cups of water to a boil in a medium sized pot
  2.  Add 1 cup of quinoa and stir. Cook on medium low heat for 12-15 minutes until soft. Place into a bowl and cool. This may be done ahead of time and stored for up to 1 week in the refrigerator or up to 1 year if stored in the freezer.
  3.  Combine watermelon and grape tomatoes in a medium bowl. Dress with olive oil, balsamic vinegar, and lightly chopped basil or mint. Add quinoa and crumbled feta cheese and briefly toss salad. Plate and enjoy!

Nutrition Facts

Recipe Yields: 1 serving

Amount Per Serving
Calories 340
18g fat (48% calories from fat)
2.5g saturated fat (7% calories from saturated fat)
Sodium 115mg
Total Carbs 39g
Dietary Fiber 5g
Protein 9g

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats