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Ingredientes
- 1 ½ tablespoons freshly squeezed lemon juice
- ½ tablespoon red wine vinegar
- ¼ teaspoon dried oregano
- 1 teaspoon minced garlic
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper, to taste
- For the Quinoa:
- ½ cup quinoa, rinsed and drained
- kosher salt and pepper
- 1 cup grape tomatoes, halved
- ½ cup pitted kalamata olives, roughly chopped
- ½ cup red onion, finely chopped
- 1 cup cucumber, chopped
- 1 pepperoncini pepper, stem removed and finely chopped (optional)
- crumbled feta cheese, for sprinkling on top
- romaine lettuce hearts, leaves separated to make long, narrow lettuce cups
View Full Recipe at Alaska from Scratch
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 446g | |
| Calories 778 | |
| Calories from Fat 417 | 54% |
| Total Fat 46.96g | 59% |
| Saturated Fat 10.88g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 1034mg | 43% |
| Potassium 803mg | 23% |
| Total Carbs 72.74g | 19% |
| Dietary Fiber 9.8g | 33% |
| Sugars 8.47g | 6% |
| Protein 19.64g | 31% |
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