Greek Quinoa Salad
April 23, 2014
Let’s keep this simple.
Quinoa is one of my favorite foods, the new rage, but not a universal favorite.
Make this salad…you’ll be a believer!
WHY, you ask? Here are all of the benefits:
- It’s considered a grain (but it’s really GRASS), that’s a COMPLETE protein (meaning it contains all of the amino acids your body cannot make on its own).
- High in fiber — 21% of your daily recommended intake per serving (versus 14% brown rice)!
- Contains antioxidants flavonoids, like quercetin and kaempferol, in greater concentrations than in some berries.
- Provides a significant amount (of forms) of vitamin E, that is not found in a lot of grains…an antioxidant too!
So let’s make a Mediterranean-inspired Greek Quinoa Salad!
Greek Quinoa Salad
Recipe Type: Salad, Lunch
Cuisine: Vegetarian, Gluten-free
Author:
Prep time:
Cook time:
Total time:
Serves: 2
A light grain-based lunch salad perfect for Spring, inspired by the flavors of the Mediterranean!
Ingredients
- 1/2 cup quinoa, uncooked
- Dash salt
- 1 cup cucumbers, chopped
- 1/2 cup tomatoes, chopped
- 1/2 cup bell peppers, chopped
- 1 roasted bell pepper, chopped
- 1/4 cup red onion, chopped
- 1/2 Granny smith apple, chopped
- 6 olives, chopped
- 1/4 cup low-fat feta cheese
- 1 tbsp red wine vinegar
- 2 tsp extra virgin olive oil
- 1/2 tsp oregano
- 1/8 tsp dijon mustard
- Pinch of black pepper
Instructions
- Prepare quinoa according to package instructions, including a dash of salt. Allow to cool once cooked.
- Combine vegetables in a medium sized bowl with feta cheese and cooled quinoa.
- To make dressing, whisk together vinegar, olive oil, and spices in a small bowl. Pour dressing over chopped salad.
- Let sit in the refrigerator for at least 1 hour.
- Enjoy!
XO