Name: Greek Quinoa Salad
Total time: 25 min
Yield: 6 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups water; pinch salt; 1 English cucumber, quartered and cut into bite-sized pieces; 1/3 cup red onion, diced; 2 cups grape tomatoes, halved; 1/2 cup Kalamata olives, sliced in half; 1 (15 oz) can garbanzo beans, drained and rinsed; 1/3 cup feta cheese, crumbled; 1 large clove garlic, crushed; 1 tsp dried oregano; 1/4 cup lemon juice; 2 tbsp red wine vinegar; 1/2 tsp Dijon mustard; 1/3 cup extra virgin olive oil; 1/4 tsp sea salt; 1/4 tsp black pepper

Estimate, per serving

Cal: 163
Protein: 6g
Carbs: 24g
Fat: 5g
Sodium: 276mg
Fiber: 3g

Ingredients

quinoarinsed: 1/3 cup
water: 2/3 cups
salt: pinch
English cucumberquartered and cut into bite-sized pieces: 1
red oniondiced: 1/8 cup
grape tomatoeshalved: 2/3 cups
Kalamata olivessliced in half: 0.17 cup
garbanzo beansdrained and rinsed: 1/3 (15 oz) can
feta cheesecrumbled: 1/8 cup1 tbsp
garliccrushed: 1 large clove
dried oregano: 1/3 tsp
lemon juice: 0.08 cup
red wine vinegar: 2/3 tbsp
Dijon mustard: 0.17 tsp
extra virgin olive oil: 1/8 cup
sea salt: 0.08 tsp
black pepper: 0.08 tsp

Method

01Rinse quinoa in a fine-mesh strainer under cold water.
02Add quinoa, water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat.
03Reduce heat to low and simmer until water is absorbed, about 15 minutes. Fluff with a fork and cool to room temperature.15 min
04Combine quinoa, cucumber, red onion, tomatoes, olives, garbanzo beans, and feta in a large bowl.
05Whisk garlic, oregano, lemon juice, red wine vinegar, and mustard in a small jar.
06Slowly whisk in olive oil and season with salt and pepper.
07Drizzle dressing over salad and toss to combine. Season with salt and pepper to taste.

Fits

Gluten-free
Vegetarian