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Greek Quinoa Salad


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6
  • Diet: Gluten Free

Description

A healthy quinoa salad featuring some of the best produce summer has to offer, feta cheese and a tangy lemon dressing. Perfect as a make-ahead lunch option or a summer cookout side dish.


Ingredients

  • 1 cup dry quinoa, rinsed and drained
  • 2 cups roughly chopped baby spinach
  • 1 cup grape or cherry tomatoes, quartered
  • 1 cup diced cucumber
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh basil
  • 1 Tablespoon chopped fresh parsley
  • 2 Tablespoons red wine vinegar
  • 1/4 cup lemon juice
  • 1/3 cup avocado oil (or olive oil)
  • 2 teaspoons maple syrup (or honey)
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup sliced almonds (optional)
  • 12 chopped avocados (optional)

Instructions

  1. Cook quinoa in water, according to package directions. Let cool.
  2. In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.
  3. In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.
  4. Pour dressing over quinoa salad and toss to combine. Top with almond slices, if using.
  5. Serve immediately or let the salad chill in the fridge a couple hours before serving. Add avocado (if using), just before serving. Salad will keep up to 3-4 days in the fridge.

  • Category: Salad
  • Method: Toss
  • Cuisine: Greek

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 306
  • Sugar: 5g
  • Fat: 19g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 8g

Keywords: greek quinoa salad