Quinoa and Feta Salad
I made this super yummy quinoa salad as nutritious beach snack for my retreat and it was so good I’ve added it to my weekly rotation of food prep. I love a salad that can be made in advance and stay in the fridge and get better as the days go on. This salad has a pretty high protein count on it’s own, but toss chicken or edamame in and it will pack even more punch!
PREP 15 mins
SERVING 1
COOK 20 mins
Vegetarian, Gluten-Free, Dairy-Free, Lunch, Dinner
Ingredients
Dressing
3 cups dry quinoa
6 cups water
1 pint cherry tomatoes (halved)
2 large cucumbers (diced)
1 small red onion (finely diced)
1 cup Kalamata olives (pitted and halved)
1 ½ cups feta cheese (optional)
1 cup fresh parsley (chopped)
½ cup fresh mint
Dressing
½ cup extra-virgin olive oil
⅓ cup fresh lemon juice (about 2 lemons)
2 cloves garlic (minced)
2 tsp dried oregano
Salt + pepper to taste
Instructions
Cook quinoa: Combine quinoa and water/broth in a pot. Bring to a boil, reduce heat, cover, and simmer 15 minutes, or until water is absorbed. Fluff with a fork and let cool.
Prep veggies: While quinoa cools, chop cucumbers, peppers, onion, tomatoes, and herbs.
Make dressing: Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Assemble: In a large bowl, combine quinoa, veggies, olives, and herbs. Pour dressing over and toss gently.
Fold in crumbled feta before serving. Enjoy!
