Greek Sunrise Salad Bowl with Quinoa

Allergens

Dairy (feta cheese), Nuts (not in this recipe)

Ingredients

• 1 cup cooked quinoa
• 1 cucumber, chopped
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/4 cup fresh dill, chopped
• 1/2 cup feta cheese, crumbled
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa with the chopped cucumber, halved cherry tomatoes, thinly sliced red onion, pitted Kalamata olives, and fresh dill.
2. In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper to taste.
3. Pour the dressing over the salad and toss gently to combine.
4. Top the salad with crumbled feta cheese.

Chef’s Insight

The key to this dish is using fresh, high-quality ingredients for maximum flavor and nutrition.

Notes

Feel free to adjust the quantities of ingredients to suit your taste preferences.