Greek Quinoa Salad with Lemon-Herb Vinaigrette

Allergens

N/A

Ingredients

• 1 cup cooked quinoa
• 2 cups mixed fresh greens (spinach, kale, arugula)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup Kalamata olives, pitted
• 2 tablespoons crumbled feta cheese (optional)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 lemon, zested and juiced
• 3 tablespoons extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa, mixed greens, cherry tomatoes, cucumber, Kalamata olives, and feta cheese (if using). In a separate small bowl, whisk together the lemon zest, lemon juice, olive oil, parsley, dill, salt, and pepper. Pour the vinaigrette over the salad and toss well to combine.

Chef’s Insight

This Greek Quinoa Salad is perfect for meal prep, as it keeps well in the refrigerator for up to three days.

Notes

This recipe is a fantastic source of plant-based protein from the quinoa and feta cheese (optional), as well as vitamins and minerals from the fresh greens and vegetables.