Greek Quinoa Salad

YIELDS | 6-8 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 30 MINS

Recipe Image

Quinoa is naturally gluten-free and loaded with protein. This salad explodes with flavor. The chewy chickpeas, cool cucumber and savory lemon vinaigrette make it a healthy crowd pleasing dish. Add a couple handfuls of spinach or some grilled shrimp to make a complete meal.

INGREDIENTS

• 2 cups chicken stock or more if needed
• 1 cup dry quinoa
• 1⁄2 cup green lentils
• 1⁄2 cup red pepper, diced
• 1⁄2 cup green pepper, diced
• 1⁄2 cup cucumber, diced
• 1⁄4 cup green onion, diced
• 1⁄4 cup black olives
• 2 tablespoons capers, minced
• 1⁄4 cup red onion, diced
• 3 oz feta cheese, crumbled
• Freshly ground pepper and kosher salt
• Pita, optional

Dressing
• 1⁄4 cup lemon juice
• 2 Tbsps olive oil
• 1 Tsp garlic, minced about 1-2 cloves
• 1 Tsp dried basill
• 1⁄2 Tsp oregano

INSTRUCTIONS

1. Cook the quinoa and lentils according to its instructions but substitute broth for water, drain and bring to room temperature or refrigerate for 20-30 minutes.
2. In a medium serving bowl, add the cooked quinoa and lentils, vegetables, chickpeas, black olives, capers and mix gently.
3. In a small bowl, mix the lemon juice, minced garlic, basil, oregano together. Whisk in the olive oil until smooth. Pour the dressing over the quinoa and vegetables. Sprinkle the feta cheese over the mixture and gently stir. Season to taste with freshly ground pepper and Kosher salt.
4. Serve at room temperature with warm pita, if using.

NOTES

Happy Eating!

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