Refreshing Greek Salad Quinoa Bowls

Allergens

Dairy (Feta Cheese)

Ingredients

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

Instructions

1. In a saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until quinoa is cooked through and the water has been absorbed. Remove from heat and fluff with a fork. Set aside to cool slightly.
2. In a large bowl, combine the cucumber, cherry tomatoes, Kalamata olives, red onion, and feta cheese. Toss gently to combine.
3. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper. Pour this dressing over the salad and toss to evenly coat.
4. Add the cooled quinoa to the salad and mix well. Gently fold in the parsley and dill. Divide the salad into two bowls and serve immediately.

Chef’s Insight

To add more protein to this dish, consider adding grilled chicken or tofu.

Notes

Feel free to adjust the proportions of ingredients based on personal preference.