Revitalizing Greek Salad with Quinoa

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 pint cherry tomatoes, halved
• 1 English cucumber, chopped
• 1/2 red onion, thinly sliced
• 1 cup kalamata olives, pitted
• 4 oz. feta cheese, crumbled
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/4 cup extra
• virgin olive oil
• 3 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. In a small saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until cooked through. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. In a large bowl, combine the cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, parsley, and dill. Add the cooked quinoa and gently toss to mix. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Pour over the salad and toss gently to combine.

Chef’s Insight

To add an extra kick of flavor, try adding grilled chicken or shrimp to this dish.

Notes

This dish is a great source of protein and fiber, making it an ideal choice for vegetarians or anyone looking for a healthy, energizing meal.