Quinoa Greek Salad

My husband and I were traveling earlier this month {more to come on this in the next few weeks}, and it has been a struggle for me to get back in a routine of meal planning and cooking at home. I admit I got too comfortable with meals being planned and prepared for us, and the reality of being back home took a while to set in. With that said, I have been incorporating easy recipes into my meal plan the past two weeks to ease my way back into the kitchen. And, as an added bonus, I have been using recipes that we can eat off of for multiple meals. This quinoa greek salad recipe met all of my requirements, and the taste exceeded my expectations! Better yet, my husband loved it. It’s a win all- around!

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I love the fresh and light flavors of a Greek salad. And, when I ran across this recipe a few weeks ago, I knew I had to recreate it. We first talked about quinoa when sharing our recipe for quinoa broccoli bites. Quinoa is an ancient grain and a good source of many vitamins and minerals, protein and fiber. In fact, the protein in quinoa is complete; it consists of all nine essential amino acids which is rare for plant foods. In fact, it’s most common to see this type of protein in animal products, so quinoa is a great option for vegan, vegetarian or gluten free diets. Quinoa is prepared in a similar way to rice, so it’s easy to have it cooking while you prepare other ingredients. For dinner, you could serve this salad with a protein (such rotisserie chicken or chicken sausage) to make a complete meal. Or, even take some leftovers to lunch for a filling meal with the protein and fiber combination of the quinoa and vegetables!

First, prepare the quinoa. In a medium saucepan, combine the vegetable broth and quinoa. Bring to a boil over high heat, stir once, cover and reduce the heat to low. Cook for 20-25 minutes or until the liquid is absorbed. Remove from the heat and let rest for 5 minutes. Then, fluff with a fork.

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Next, prepare your other ingredients – cucumber, tomatoes, red pepper, parsley, red onion and feta cheese. You could even cut up the ingredients ahead of time to make an easier night of meal preparation! In a large bowl, combine with the cooled quinoa.

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*When preparing vegetables to use in a recipe, the kitchen tools you use make a HUGE difference in how fast and easy your prep time is! I love my Kai Pure Komachi 2 knives, found at Costco or Amazon. These knives are incredible – don’t let the low price fool you! And, for mincing any kind of herb, these herb scissors have made such a difference.

In a small bowl, combine olive oil, red wine vinegar, oregano, salt, pepper, honey and fresh lemon juice. Pour over the salad and stir to combine. Chill for at least one hour to allow the flavors to mix. Enjoy!

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Quinoa Greek Salad
 
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 cup quinoa
  • 1½ cup vegetable broth
  • 1 medium cucumber, peeled, seeded and diced
  • 8 ounces of grape tomatoes, halved
  • 1 medium red bell pepper, seeded and diced
  • 1 loose cup of fresh parsley, minced
  • ½ red onion, diced
  • 4 ounces feta, crumbled
  • ⅓ cup extra virgin olive oil
  • ⅓ cup red wine vinegar
  • ½ tsp. dried oregano
  • ½ tsp. Kosher salt
  • ½ tsp. pepper
  • 1 tsp honey
  • Juice of ½ fresh lemon
Instructions
  1. First, prepare the quinoa. In a medium saucepan, combine the vegetable broth and quinoa.
  2. Bring to a boil over high heat, stir once, cover and reduce the heat to low.
  3. Cook for 20-25 minutes or until the liquid is absorbed.
  4. Remove from the heat and let rest for 5 minutes. Then, fluff with a fork.
  5. Next, prepare your other ingredients - cucumber, tomatoes, red pepper, parsley, red onion and feta cheese.
  6. In a large bowl, combine with the cooled quinoa.
  7. In a small bowl, combine olive oil, red wine vinegar, oregano, salt, pepper, honey and fresh lemon juice.
  8. Pour over the salad and stir to combine.
  9. Chill for at least one hour before serving to allow the flavors to mix.
Nutrition Information
Serving size: ¾ cup Calories: 239 Fat: 13.7 Carbohydrates: 23 Sugar: 5 Sodium: 367.6 Fiber: 2.7 Protein: 5.9

 

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  1. […] free staple to prep on Sunday and eat off of for the week. Some of our favorite recipes are our Quinoa Greek Salad, Quinoa Fried Rice and Quinoa Broccoli […]

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