Name: Quinoa with Tzatziki and Blistered Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 cup quinoa; 1 english cucumber; 2 – 5.3 oz cups Greek Yogurt (I used 2%); 1 tsp vinegar; 1 tsp olive oil; granulated garlic, pepper, dill and red pepper flakes to taste; blistered tomatoes (see link above)

Ingredients

Scale

1/2 cup quinoa
1 english cucumber
2 – 5.3 oz cups Greek Yogurt (I used 2%)
1 tsp vinegar
1 tsp olive oil
granulated garlic, pepper, dill and red pepper flakes to taste
blistered tomatoes (see link above)

Instructions

Prepare quinoa as directed. Let cool and set aside.
Prepare blistered tomatoes. Let cool and set aside.
Dice 1/8 of cucumber into small pieces for tzatziki. (about 3-4 Tablespoons of chopped cucumber)
Combine diced cucumber, yogurt, vinegar, olive oil and seasonings. Set aside. (Best refrigerated for a few hours or overnight)
Slice remaining cucumber down the middle and then in thin slices.
Top quiona with sliced cucumber, tomatoes and tzatziki sauce.

Notes

*I only used olive oil, salt and pepper for the tomatoes. Nutrition facts based on 1 tsp olive oil.

Nutrition

Calories: 400
Fat: 17
Fiber: 4
Protein: 25