Mint and Pistachio Quinoa Salad
Wine Recommendation
Bota Box Pinot Grigio
Ingredients
- 3 (3-oz) pkg boil in bag quinoa
- 1 (15-oz) can chickpeas, rinsed and drained
- 1 English cucumber, chopped
- 1 small red onion, diced
- 1 (4-oz) pkg crumbled feta cheese
- ¾ cup chopped pistachios
- ¾ cup lemon vinaigrette
- ½ cup chopped fresh mint
Instructions
- Cook quinoa according to package directions. Transfer quinoa to a large bowl.
- Add chickpeas and remaining ingredients; toss to combine.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
423
|
423
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 15 | 15 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 703 | 703 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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