Greek Quinoa Salad

20190211_132859-min
Category

A fresh, hearty, and delicious salad.

Prep Time20 minsCook Time25 minsTotal Time45 mins
Ingredients
 ¾ cup Quinoa
 1 ½ cups Water
 ½ tsp Sea Salt
 ½ tsp Black Pepper
 2 cups Grape Tomatoes (a mix of red and yellow is nice)
 ½ cup Kalamata Olives, sliced in half
 1 small Red Onion, halved & sliced very thin
 1 small English Cucumber (or 1/2 large one), diced small
 Organic Feta, crumbled on top (optional)
Dressing Ingredients
 3 tbsp Fresh Squeezed Lemon Juice
 1 tbsp Red Wine Vinegar
 1 clove Garlic, minced
 ¼ tsp Oregano, dried
 ¼ cup Extra Virgin Olive Oil
 Sea Salt (to taste)
 Black Pepper (to taste)
1

Rinse quinoa and put in pot with water, salt and pepper. Bring to a boil.

2

Then simmer for 15 minutes until water is absorbed. Fluff with a fork. Transfer to a bowl to cool.

3

Meanwhile, make dressing by combining oil, vinegar, garlic, oregano and oil in a small bowl.

4

Add salt and pepper to your liking (start with ÂĽ teaspoon salt and as much pepper as you like).

5

Set aside for flavors to blend.Combine the veggies, olives, cooked quinoa, and dressing.

6

This tastes best when refrigerated for at least an hour.

7

Top with a sprinkling of feta if desired.

Additional Notes:

Serve over a bed of greens (of course)! If used as a dinner side dish with chicken or fish, try to include a green veggie like broccoli or asparagus to round out the meal.
This could also be a nice lunch when served over greens and with added ÂĽ-1/2 cup beans of choice (garbanzo or cannellini would be nice).

Ingredients

Ingredients
 ¾ cup Quinoa
 1 ½ cups Water
 ½ tsp Sea Salt
 ½ tsp Black Pepper
 2 cups Grape Tomatoes (a mix of red and yellow is nice)
 ½ cup Kalamata Olives, sliced in half
 1 small Red Onion, halved & sliced very thin
 1 small English Cucumber (or 1/2 large one), diced small
 Organic Feta, crumbled on top (optional)
Dressing Ingredients
 3 tbsp Fresh Squeezed Lemon Juice
 1 tbsp Red Wine Vinegar
 1 clove Garlic, minced
 ¼ tsp Oregano, dried
 ¼ cup Extra Virgin Olive Oil
 Sea Salt (to taste)
 Black Pepper (to taste)

Directions

1

Rinse quinoa and put in pot with water, salt and pepper. Bring to a boil.

2

Then simmer for 15 minutes until water is absorbed. Fluff with a fork. Transfer to a bowl to cool.

3

Meanwhile, make dressing by combining oil, vinegar, garlic, oregano and oil in a small bowl.

4

Add salt and pepper to your liking (start with ÂĽ teaspoon salt and as much pepper as you like).

5

Set aside for flavors to blend.Combine the veggies, olives, cooked quinoa, and dressing.

6

This tastes best when refrigerated for at least an hour.

7

Top with a sprinkling of feta if desired.

Greek Quinoa Salad

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stephanie goodman and jane schwartz

THE NOURISHING GURUS

Jane and Stephanie, creators of The Simply Nourished Solution™, are nutritionists who help women over 50 go from overweight, frustrated, and inflamed to lighter and healthier so they can be more active, feel good in their bodies, and live the second half of life with energy and confidence. Their 3-pronged approach, which can fit into any lifestyle, encompasses not only wholesome energizing foods but powerful habit and mindset shifts.

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