Greek Quinoa Salad
This Greek Quinoa Salad is the perfect vegetarian lunch or a great healthy side dish! Make up a batch on the weekend and eat on it all week long.
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Servings: 8 servings
Calories: 226kcal
Ingredients
- 1 cup quinoa
- 1 ½ cup vegetable broth
- 1 medium cucumber peeled, seeded (if preferred) and diced
- 8 ounces grape tomatoes halved
- 1 medium red bell pepper seeded and diced
- 1 loose cup fresh parsley minced OR 3 tablespoons dried parsley
- 1 small red onion diced
- 1 cup kalamata olives halved
- 4 ounces feta crumbled or cubed
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon dried oregano
- 1 tablespoon fresh dill or 1 teaspoon dried
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon honey
- 1 teaspoon lemon juice
Instructions
- In a medium saucepan stir together 1 cup quinoa and 1 ½ cup vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes. Then fluff with a fork.
- In a large mixing bowl, combine cooked quinoa, 1 medium cucumber, 8 ounces grape tomatoes, 1 medium red bell pepper, 1 loose cup fresh parsley, 1 small red onion, 1 cup kalamata olives, and 4 ounces feta.
- In a small bowl, combine ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, ½ teaspoon dried oregano, 1 tablespoon fresh dill or 1 teaspoon dried, ½ teaspoon kosher salt, ½ teaspoon pepper, 1 teaspoon honey, and 1 teaspoon lemon juice. Pour over salad and stir to combine. Refrigerate for at least a half hour to allow flavors to meld.
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Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 20g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 752mg | Potassium: 314mg | Fiber: 3g | Sugar: 4g | Vitamin A: 969IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 2mg
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