Quinoa Greek Salad
User Reviews
5
Quinoa Greek Salad
Description
Quinoa Greek Salad brings together cooked quinoa with crumbled feta, halved cherry tomatoes, green olives, and diced red onion, accented by fresh parsley and mint. The dressing integrates lemon juice and zest, crushed garlic, olive oil, dried oregano, and red wine vinegar seasoned with sea salt and black pepper. After simmering quinoa until tender, the ingredients are combined to create a dish with a mix of soft, juicy, and tangy elements. Each bite features the grain's firmness alongside the creaminess of feta and the brightness of herbs and lemon.
The salad works well as a stand-alone lunch or a side dish paired with grilled chicken or fish, adding a fresh Mediterranean touch to the meal. Its ingredients make it filling without heaviness. Variations can enhance the dish by including roasted vegetables or adding spice with red chili flakes for those who enjoy some heat.
Leftovers can be stored chilled, and swapping quinoa for another grain like rice or orzo is possible for different textures or preferences.
Ingredients
- 100 g quinoa
- 60 g feta cheese crumbled
- 0.5 lemon (juice and zest only)
- 10 green olives halved, pitted
- 1 garlic crushed, clove
- 10 cherry tomato halved
- 0.5 red onion diced
- 2 tablespoon parsley chopped, fresh
- 2 tablespoon mint chopped, fresh
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tablespoon olive oil
- 1 tablespoon oregano dried
- 2 tablespoon red wine vinegar
Instructions
- Add 100 g Quinoa to a pan with twice as much water and simmer for 15 minutes (or until it has absorbed the water). Take off the heat, cover and let sit for 5 minutes.
- Mix together juice of 0.5 Lemon, 1 Garlic clove, 2 tablespoon Fresh parsley, 2 tablespoon Fresh mint, 2 tablespoon Olive oil, 1 tablespoon Dried oregano2 tablespoon Red wine vinegar and 1 pinch Sea salt and ground black pepper.
- Add 10 Cherry tomatoes, 0.5 Red onion, 10 Pitted green olives and 60 g Feta to the cooked quinoa and mix in the dressing.
Notes
- To make the salad more substantial, add chunky roasted vegetables as a mix-in.
- Serve this salad alongside grilled chicken or salmon to create a fuller meal.
- For added heat, sprinkle dried red chili flakes just before serving.
- If quinoa is not preferred, substitute it with rice or orzo as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 301kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 681mg | 28% |
| Potassium | 583mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 41.7mg | 46% |
| Calcium | 210mg | 21% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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