Greek Summer Quinoa Salad with Lemon Dressing

Allergens

Dairy (Feta Cheese)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 red onion, thinly sliced
• 2 cups arugula
• 1/2 cup fresh parsley, chopped
• 1 lemon, juiced
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer. In a medium saucepan, bring the water to a boil. Add quinoa, cover, and simmer for 15 minutes or until cooked through. Remove from heat and let it stand for 5 minutes, then fluff with a fork.
2. In a large bowl, combine the quinoa, cherry tomatoes, cucumber, olives, red onion, arugula, and parsley. Gently toss to mix well.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
4. Top with crumbled feta cheese and serve immediately.

Chef’s Insight

This salad is perfect for meal prepping during the week, as it stays fresh and flavorful when stored in the refrigerator.

Notes

Feel free to customize the salad with your favorite vegetables or greens.