Sunrise Greek Salad Bowl with Quinoa

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 large cucumber, chopped 2 cups cherry tomatoes, halved 1 small red onion, thinly sliced 1/2 cup Kalamata olives, pitted 1/2 cup crumbled feta cheese (optional) 3 cups mixed salad greens 1/4 cup fresh dill, chopped 1 lemon, zested and juiced 2 tablespoons olive oil Salt and pepper, to taste

Instructions

1. a. Rinse the quinoa under cold water and cook in 2 cups of boiling water for 15 minutes or until all water is absorbed. Allow it to cool. b. In a large bowl, combine cucumber, cherry tomatoes, red onion, Kalamata olives, and mixed salad greens. c. Add the cooked quinoa to the bowl and toss well. d. In a separate small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and mix well. e. If using feta cheese, sprinkle it over the top of each serving. Garnish with fresh dill.

Chef’s Insight

This dish is perfect for meal prep, as it keeps well in the refrigerator and can be easily portioned out for multiple days.

Notes

Feel free to add grilled chicken or tofu for added protein.