Greek salads are one of my favourite foods to enjoy any time of the year. I love the crunch of the cucumbers, combined with the freshness of the goat cheese feta and the earthiness of Kalamata olives. Greek salads are usually a side to a main meal but you can turn it into the ‘main attraction’ with a small twist on the original recipe. Turn Greek salads into a substantial meal by mixing the salad with the protein-packed goodness of quinoa. 
Quinoa...the power to turn a side salad into a main meal! Click To Tweet Adding this complete protein food provides a great vegetarian and gluten-free meal—and is also easy to package to eat on the run when needed. Delicious Greek flavours with the nutritious goodness of quinoa. Enjoy!
Quinoa Greek Salad Recipe
Recipe Type: Salad
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Crisp, light and flavourful salad to take on the go.
Ingredients
- [b]For the salad[/b]
- 10-15 cherry tomatoes
- 1/2 a large cucumber
- 1/4 of a purple onion
- 1/2 a red pepper
- 1/4 cup of fresh parsley
- 10 Kalamata olives
- 1/2 a cup of quinoa
- 1/4-1/2 a cup of goat’s of sheep milk feta
- [br]
- [b]For the dressing[/b];
- 2 tablespoons olive oil
- 1 teaspoon oregano
- juice of 1/2 a lemon
- sea salt and pepper to taste
Instructions
- Cook dried quinoa with 1 cup of water as per package instructions, allow it to cool
- Chop all vegetables and combine with cooled quinoa and olives
- Mix the ingredients for the dressing in a small bowl and whisk until slightly thickened
- Add the dressing to the quinoa, veggie mix then add add feta just before eating.
