Greek Quinoa Salad

Submitted by MariaMiller

"The perfect summer lunch served over a bed of baby spinach! It makes a TON so is perfect for a party, or for prepping a week's worth of lunches at one time. Add more quinoa if you'd like - 1 cup for this whole recipe isn't much."

 

• Ready In: 40mins
• Ingredients: 15
• Yields: 10 1.5 cup servings
• Serves: 10

ingredients

• 1 cup quinoa
• 8 ounces reduced-fat feta cheese
• 1 English cucumber
• 1 red bell pepper
• 1 red onion
• 2 pints cherry tomatoes
• 2 (15 1/2 ounce) cans garbanzo beans
• 1 (15 1/2 ounce) can black olives (optional)
• 1⁄4 cup olive oil
• 1⁄4 cup red wine vinegar
• 1 lemon, juice of
• 2 teaspoons oregano
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup fresh parsley, chopped

directions

1. Rinse and prepare quinoa per package directions.
2. While the quinoa cooks, prepare the other ingredients.
3. In a large bowl, whisk together juice of 1 lemon, 1/4 cup olive oil, 1/4 cup red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Chop cucumber, red bell pepper, and red onion. Half or quarter cherry tomatoes. Add to bowl.
5. Next, add 2 cans drained garbanzo beans, and 1 can drained olives (if using).
6. Crumble feta cheese over the top, and add chopped parsley. Gently combine.
7. Once quinoa has cooked and cooled, add to the bowl and combine.
8. If mixture seems dry, you can always add more red wine vinegar or lemon juice.
9. Works well as a main dish over baby spinach, or as a side dish for grilled chicken or fish.