Mediterranean-Inspired High Cholesterol-Lowering Kbsd Cp
A delicious and heart-healthy recipe inspired by Mediterranean flavors, designed to support a diet aimed at lowering high cholesterol. This dish is rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is cooked and broth is absorbed.
In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, olives, and parsley.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
Pour the dressing over the quinoa salad and toss to combine.
Serve the Kbsd Cp salad chilled or at room temperature. Enjoy!
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 12 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |