Greek Quinoa Salad

Makes 6 servings (2 cups per serving)

Ingredients

  • 2 cups quinoa, rinsed and drained
  • 1 medium cucumber, sliced
  • 16 cherry tomatoes, halved
  • 1 medium red, yellow or orange bell pepper, roughly chopped
  • 1 medium green bell pepper, roughly chopped
  • 1 medium red onion, diced
  • 12 olives (jumbo, black or Kalamata)
  • 1⁄2 cup feta cheese, crumbled
  • 2 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp grated lemon zest
  • 3 cloves minced garlic
  • 1 tsp dried oregano
  • ¼ tsp salt
  • 1/4 tsp freshly ground pepper

Preparation

  1. Cook quinoa according to package directions. Set cooked quinoa aside to cool.
  2. In a large bowl, combine vegetables and olives. Mix in cooled quinoa.
  3. Sprinkle feta cheese over top of salad.
  4. Combine oil, lemon juice, lemon zest, garlic and oregano in a small bowl. Whisk well to combine. Pour over salad.
  5. Season with salt and pepper and let the salad marinate in refrigerator until ready to serve.

 

Nutritional analysis per serving: 339 calories, 12 g fat, 14 g protein, 46 g carbohydrate (39 g available carbohydrate), 7 g fibre, 348 mg sodium

My Viva Plan® Servings: 2 grains, 2 proteins, 3 vegetables, 2 fats

Preparation