Mediterranean-Inspired Eyxvoqe
A heart-healthy recipe designed to lower high cholesterol, 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, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed.
In a large mixing bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley.
In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
Pour the dressing over the quinoa salad and toss to combine.
Serve the Eyxvoqe salad chilled or at room temperature. Enjoy!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 12 |
| Carbs (g) | 45 |
| Fiber (g) | 10 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |