Greek Quinoa Salad

Name: Greek Quinoa Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 473.18 ml quinoa, cooked according to package and chilled (mine was leftover from night before); 59.14 ml sliced black olives or 59.14 ml kalamata olive, if you prefer; 78.78 ml chopped sun-dried tomato; 78.78 ml chopped fresh Baby Spinach (use as much as you like); 78.78 ml feta cheese; 14.79 ml extra virgin olive oil; 4.92 ml lemon juice; 4.92 ml sea salt; 4.92 ml fresh ground pepper; 4.92 ml dried oregano; 4.92 ml garlic powder; 4.92 ml onion powder

Submitted by star9x

"Got hungry and raided my fridge/pantry! Had some leftover quinoa and this salad was light and tasty. I cooked my quinoa with half broth and half water, so that preference is up to you. I'm sure either way you make it you can season the salad based on taste. I made this as a main dish with only 2 servings but you can separate it into 4 for a side dish. Enjoy!"

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Ready In:: 45mins
Ingredients:: 12
Serves:: 2

ingredients

Salad
473.18 ml quinoa, cooked according to package and chilled (mine was leftover from night before)
59.14 ml sliced black olives or 59.14 ml kalamata olive, if you prefer
78.78 ml chopped sun-dried tomato
78.78 ml chopped fresh Baby Spinach (use as much as you like)
78.78 ml feta cheese
Dressing
14.79 ml extra virgin olive oil
4.92 ml lemon juice
4.92 ml sea salt
4.92 ml fresh ground pepper
4.92 ml dried oregano
4.92 ml garlic powder
4.92 ml onion powder

directions

Mix chilled quinoa, olives, sun dried tomatoes, spinach, and feta in a medium bowl.
In a separate bowl, whisk together olive oil, lemon juice, sea salt, pepper, oregano, garlic powder, and onion powder.
Pour dressing mixture over salad and toss together evenly. Chill in fridge up to overnight if desired, or serve immediately.