Greek Quinoa Salad
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)
1Rinse quinoa and put in pot with water, salt and pepper. Bring to a boil.
2Then simmer for 15 minutes until water is absorbed. Fluff with a fork. Transfer to a bowl to cool.
3Meanwhile, make dressing by combining oil, vinegar, garlic, oregano and oil in a small bowl.
4Add salt and pepper to your liking (start with ¼ teaspoon salt and as much pepper as you like).
5Set aside for flavors to blend.Combine the veggies, olives, cooked quinoa, and dressing.
6This tastes best when refrigerated for at least an hour.
7Top 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 ¼-1/2 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
1Rinse quinoa and put in pot with water, salt and pepper. Bring to a boil.
2Then simmer for 15 minutes until water is absorbed. Fluff with a fork. Transfer to a bowl to cool.
3Meanwhile, make dressing by combining oil, vinegar, garlic, oregano and oil in a small bowl.
4Add salt and pepper to your liking (start with ¼ teaspoon salt and as much pepper as you like).
5Set aside for flavors to blend.Combine the veggies, olives, cooked quinoa, and dressing.
6This tastes best when refrigerated for at least an hour.
7Top with a sprinkling of feta if desired.
Jane and Stephanie, creators of PM Meal Mastery™, and The Simply Nourished Solution™, help women over 50 go from overweight, frustrated, and inflamed to lighter and healthier so they can be more active, feel good in their body, 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.
*When you buy something using our retail links, we may earn a small commission. We don't get paid for any product reviews or recommendations.
