Quinoa Greek Salad

Quinoa (pronounced Keen-Wah) is an ancient grain referred to by Bolivians as “the Mother Grain.” It is one of the few plant sources that is a complete protein while being a great source of fiber and omega 3 fatty acids. It is also gluten free! Use it in place of pasta or rice or as the base of a salad. Add milk, cinnamon and honey, and you have a nutritious breakfast!

Quinoa Greek Salad

1 cup quinoa, cooked

1/4 cup extra virgin olive oil

2 Tbs red onion, diced

2 Tbs Kalamata olives, diced

1 ripe tomato, seeded and diced

½ European (aka Hothouse) cucumber, diced

2 Tbs scallions chopped

2 Tbs fresh dill

1 Tbs fresh parsley

Salt and freshly ground pepper to taste

Juice from ½ lemon

2 Tbs low fat feta cheese, crumbled

Directions

Cook quinoa according to package directions. Drain any remaining liquid and let cool in a large bowl. In the meantime, mix the additional ingredients together in a medium bowl. Adjust seasonings and lemon juice if necessary. Add to cooled quinoa. Top with crumbled feta cheese.

Yield 5-6 servings as a side dish

 

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