Quinoa Greek Salad
Serving Size: 4
This heart-healthy salad uses quinoa as a base, which is high in fiber and protein, making it a great choice for managing blood sugar.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Top StoveIngredients
- 1 cup quinoa
- 2 cup water
- 1 each medium cucumber diced
- 1 cup cherry tomato halved
- 1/2 whole red onion thinly sliced
- 1/2 cup pitted Kalamata olives
- 1/4 cup feta cheese crumbled
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/3 teaspoon freshly ground black pepper
Instructions
Cook the quinoa:
- Rinse 1 cup of quinoa under cold water.
- In a medium pot, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is cooked and water is absorbed.
- Once cooked, fluff the quinoa with a fork and set aside to cool.
Prepare the vegetables:
- While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- Slice the olives and crumble the feta cheese (if using).
Make the dressing:
- In a small bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk together until well combined.
Assemble the salad:
- In a large mixing bowl, add the cooked and cooled quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.
Serve:
- Divide the salad into 4 servings and enjoy immediately, or chill in the fridge for 30 minutes for a refreshing cold salad.
Nutrition
Calories: 247kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 383mg | Potassium: 351mg | Fiber: 4g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 3mg