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Quinoa with Tzatziki and Blistered Tomatoes

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2 1x

Ingredients

Scale
  • 1/2 cup quinoa
  • 1 english cucumber
  • 25.3 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

  1. Prepare quinoa as directed. Let cool and set aside.
  2. Prepare blistered tomatoes. Let cool and set aside.
  3. Dice 1/8 of cucumber into small pieces for tzatziki. (about 3-4 Tablespoons of chopped cucumber)
  4. Combine diced cucumber, yogurt, vinegar, olive oil and seasonings. Set aside. (Best refrigerated for a few hours or overnight)
  5. Slice remaining cucumber down the middle and then in thin slices.
  6. 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