Mediterranean Sunshine Salad Bowl

Allergens

Dairy (feta cheese)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 cucumber, sliced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup red onion, thinly sliced
• 1 avocado, diced
• 1/2 cup feta cheese, crumbled (vegetarian)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 lemon, juiced
• 3 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 and simmer for 15 minutes or until cooked through. Drain any excess water and let cool.
2. In a large mixing bowl, toss together cucumber, cherry tomatoes, Kalamata olives, red onion, avocado, feta cheese, parsley, and mint.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to taste.
4. Add cooked quinoa to the large mixing bowl with the vegetables and toss well to combine. Pour the dressing over the salad and toss again until evenly coated.

Chef’s Insight

This dish is not only delicious but also packed with vitamins, minerals, and antioxidants to support your overall health and wellbeing.

Notes

Feel free to add your favorite Greek-inspired ingredients, such as grilled chicken or shrimp for added protein.