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Greek Inspired Quinoa Salad

A fresh greek salad that makes for a light meal or perfect side dish
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Prep Time:20 minutes
Cook Time:15 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: Dairy free, Gluten free, Greek
Servings: 4

Equipment

  • 1 Cutting board
  • 1 Large Knfie
  • 1 Pot with lid
  • 1 Large bowl

Ingredients

  • 1 Cup Dry White Quinoa Can be subbed with 4 servings of spiral noodles for picky eaters - I use chickpea spirals to maintain protein content
  • 1-2 Cucumbers
  • 10 Oz Cherry or Grape Tomatoes
  • 1/2 Medium Red Onion
  • 20 Kalamata Olives
  • 1 Oz Fresh Basil
  • 6 Oz Feta Crumbles I use dairy free feta crumbles by Follow Your Heart
  • 6 Mint leaves
  • 1/2 Lemon juiced
  • Salt to taste
  • Pepper to taste
  • 2 tbsp Balsamic Vinegar Simple Truth brand is my favorite
  • 1 tbsp Extra Virgin Olive Oil

Instructions

  • Cook quinoa according to package instructions. When done cooking remove the lid, remove from heat, fluff with a fork, and let cool. Move to the fridge when quinoa no longer steams when stirred.
  • Chop cucumber/s into small cubes, finely dice the red onion, quarter each cherry tomato and kalamata olive, cut the basil into strips, mince the mint leaves, and add all the veggies to a large bowl and mix.
  • Add the cooled quinoa to the veggie mix. Mix in olive oil, balsamic vinegar, lemon juice, and salt and pepper to taste. Last, mix in half the container of feta.
  • Serve greek quinoa salad, top with more feta and black pepper if desired, and enjoy! I love to top this salad with a super simple marinated and sauteed chicken to make it into a filling dinner.