Donna Hay
Recipe by Health September 2014

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Credit: William Meppem

Recipe Summary test

prep:
30 mins
total:
30 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, place quinoa, parsley, mint, chives, tomatoes and lemon zest and toss to combine. In a separate bowl, mix lemon juice, oil, salt and pepper; pour over salad and toss to combine. Top with crumbled feta and serve with pitas, if desired.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Source

Adapted with permission from Fresh and Light, by Donna Hay. Copyright 2012.

Nutrition Facts

254 calories; fat 10g; saturated fat 1g; protein 8g; carbohydrates 35g; fiber 6g; iron 4mg; sodium 173mg; calcium 83mg.
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