Greek Quinoa Salad

Makes 6 servings (2 cups per serving)

Ingredients

  • 2 cups quinoa
  • 1 medium cucumber, sliced
  • 16 cherry tomatoes, halved
  • 1 medium red, yellow or orange bell pepper, seeded and chunked
  • 1 medium green bell pepper, seeded and chunked
  • 1 medium red onion, chunked
  • 12 olives (jumbo, black or Kalamata)
  • 1⁄2 cup feta cheese, cow or goats milk, crumbled (can omit/replace cheese)
  • 2 Tbsp. olive oil
  • 3 tbsp. lemon juice (or juice of 1 lemon)
  • 1 tbsp. lemon zest
  • 3 cloves garlic, minced
  • 1 tsp. oregano, ground, dried, crushed
  • ¼ tsp. salt

 

Preparation

  1. Cook quinoa as per instructions on the box and let cool.
  2. In a large bowl, combine vegetables and olives. Mix in quinoa.
  3. Sprinkle feta cheese on top of vegetables.
  4. Combine oil, lemon juice, lemon zest, garlic and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese.
  5. Season with salt and pepper and let the salad marinate in refrigerator until ready to serve.

 

Nutritional analysis per serving: 351 calories, 12 g fat, 9 g protein, 33 g carbohydrate (26 g available carbohydrate), 7 g fibre, 283 mg sodium

My Viva Plan Servings: 1 grains and starch, 1 proteins, 3 vegetables, 0 fruit, 2 fat, 0 dairy

Preparation