Greek Quinoa Salad Bowl

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/2 cucumber, diced 1 cup cherry tomatoes, halved 1/2 red onion, finely chopped 1/2 cup kalamata olives, pitted 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 1 lemon, zested and juiced 2 tablespoons olive oil Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked through and the water has been absorbed. Set aside to cool.
2. In a large bowl, mix together cucumber, cherry tomatoes, red onion, kalamata olives, parsley, and dill.
3. Once the quinoa has cooled, add it to the vegetable mixture and toss gently to combine.
4. In a small bowl, whisk together lemon zest and juice, olive oil, salt, and pepper to taste. Pour dressing over the salad and mix well.
5. Refrigerate for at least 30 minutes to let the flavors meld before serving.

Chef’s Insight

This salad is perfect for a light lunch or a healthy side dish at any meal.

Notes

This recipe is versatile and can be adjusted to personal taste by adding or subtracting ingredients.