1 c. quinoa, dry
5 g. cilantro
1 lg cucumber, chopped (~228 g)
1 med. yellow bell pepper, chopped
1 med. red bell pepper, chopped
12 oz green beans (snap), 1″ slices
3/4 c. Nancy’s Easy Tzatziki (Greek Yogurt Sauce To Die For!) – so good there’s no way to improve on it
1/2 c. Nonfat Greek Yogurt
1/2 c. red wine vinegar
Cook quinoa and cilantro in a 2 qt pot (or rice cooker) with 2 c. water. Bring to a boil, then reduce heat, cover, and cook for 15 min. Remove from heat and leave covered to cool.
Once the quinoa is cool, chop all the veggies and combine with the quinoa in a med/large mixing bowl (can be the serving bowl too).
Dressing: Combine Nancy’s Tzatziki sauce with greek yogurt and red wine vinegar. Whisk to combine well.
Coat the quinoa and vegetables with the dressing.
Serving Size: 1 cup (approx. 228g)
Calories – 123.7
Carbohydrates – 21.4g
Sugars – 3.4g
Fiber – 3.4g
Fat – 1.3g
Saturated Fat – 0g
Cholesterol – 0mg
Protein – 8.1g
Sodium – 406.8mg