Name: Quinoa Greek Salad
Yield: 4
Ingredients: 1 cup dry quinoa -; 1 teaspoon salt -; 2 cups diced cucumbers, seeded if the cucumbers are very seedy, and peeled if the cucumbers have thick peels -; 1/3 cup finely diced red onion -; 2 cups cherry or sungold tomatoes, halved -; 2 tablespoons finely diced red bell pepper -; 1/2 cup chopped, pitted kalamata olives -; 1 Tbsp thinly sliced fresh mint -; 1 1/2 teaspoon chopped fresh oregano -; 2 tablespoons chopped fresh parsley -; 1/4 cup high quality extra virgin olive oil -; 2 tablespoons red wine vinegar -; 1 1/2 teaspoons salt -; 1/2 cup crumbled feta cheese (omit for vegan option) -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Quinoa Greek Salad

1. 1 cup dry quinoa -

2. 1 teaspoon salt -

3. 2 cups diced cucumbers, seeded if the cucumbers are very seedy, and peeled if the cucumbers have thick peels -

4. 1/3 cup finely diced red onion -

5. 2 cups cherry or sungold tomatoes, halved -

6. 2 tablespoons finely diced red bell pepper -

7. 1/2 cup chopped, pitted kalamata olives -

8. 1 Tbsp thinly sliced fresh mint -

9. 1 1/2 teaspoon chopped fresh oregano -

10. 2 tablespoons chopped fresh parsley -

11. 1/4 cup high quality extra virgin olive oil -

12. 2 tablespoons red wine vinegar -

13. 1 1/2 teaspoons salt -

14. 1/2 cup crumbled feta cheese (omit for vegan option) -

How to cook deliciously - Quinoa Greek Salad

1. Stage

Cook the quinoa: Cook quinoa in salted water (1 teaspoon salt for 2 cups water) according to quinoa box instructions. (Usually that means heating 1 cup of quinoa and 2 cups of water until simmering, then lowering the heat to low, covering and cooking for 15 minutes.) Remove from heat and fluff with a fork. To cool quickly, spread out cooked quinoa on a baking sheet.

2. Stage

Prep veggies and herbs: While the quinoa is cooking, prep the vegetables and herbs for the salad.

3. Stage

Toss with olive oil, vinegar, salt, feta: Place cooled quinoa, cucumbers, onions, tomato, bell pepper, olives, and herbs (mint, oregano, parsley) in a large bowl. Toss with olive oil to gently combine. Sprinkle with vinegar, salt, and crumbled feta cheese, and gently toss to combine. Serve immediately.