Quinoa Salad

10g beet chips = 48 Cal

From the NY Times recipe with reader additions.  About 4 servings as a main course.

Grate

1 small garlic clove

add

zest of 1 lemon

1/4c lemon juice (2 lemons) (12 C)

¼ c extra-virgin olive oil, plus more as needed (476C)

Salt and black pepper

3 cups cooked quinoa, cold or at room temperature (666 C) [1c quinoa, 2c cold water; bring to boil, simmer 15-20 min)]

2mini seedless or Persian cucumbers, cut into bite-sized pieces (60C)

1bell pepper, any color, seeded and cut into bite-sized pieces (30 C)

1cup finely chopped parsley leaves and stems (see Tip) (20 c)

1 c. halved cherry tomatoes (50 C)

(½cup green olives, such as Castelvetrano or Cerignola, pitted and halved)

To serve, add

10g beet chips, broken up a bit (48 C)

1 oz feta crumbles (75 C)

1 hard boiled egg (75 cal)

Total calories:  1512 Cal.