Greek Salad with Quinoa and Feta

Allergens

None

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water
• 1/2 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/3 cup Kalamata olives, pitted and chopped
• 1/3 cup crumbled feta cheese
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon olive oil
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until all water is absorbed and quinoa is tender. Remove from heat and let sit, covered, for 5 minutes.
2. In a large bowl, combine cucumber, tomatoes, red onion, olives, feta cheese, and dill. Add cooked quinoa and toss gently to combine.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over salad and toss once more. Enjoy your rejuvenating Greek salad!

Chef’s Insight

Greek salads are perfect for those looking for lighter, fresher meals that still pack a flavorful punch.