Description
A light and fresh Greek quinoa salad with crisp vegetables, feta cheese, and a bright lemon dressing. Perfect for meal prep or as a side dish.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely diced
- 1/3 cup kalamata olives sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
Instructions
- Rinse quinoa under cold water.
- In a saucepan combine quinoa, water, and salt.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.
- Let sit for 5 minutes, then fluff with a fork and cool.
- In a large bowl combine cooked quinoa, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
- In a small bowl whisk together olive oil, lemon juice, oregano, and black pepper.
- Pour dressing over the salad and toss until evenly coated.
- Chill for at least 20 minutes before serving.
- Toss again before serving.
Notes
- For extra protein, add chickpeas or grilled chicken.
- Store in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean