Mediterranean Quinoa Salad
Busy working all summer? Bring the Mediterranean to you! Kidding - if only it were that easy.
But in all seriousness, this salad is not only healthy, flavourful and refreshing, it is perfect for those of you "batch cookers" who have little time to spend in the kitchen as it keeps well in the fridge for quite a few days (even when dressed). Perfect as a side or for lunch. Top with shredded chicken for an extra protein boost.
Total Time: 20 minutes (longer if quinoa is not cooked)
Difficulty: Easy
Serves 6
For the Dressing
1/3 cup olive oil
1/3 cup red or white wine vinegar
1 tbsp lemon juice
1 tsp maple syrup
1/2 tsp greek seasoning (dried oregano will work as well)
Salt and pepper to taste
Ingredients
For the Salad
4 cups cooked quinoa, cooled
(1 cup uncooked)
1/2 long english cucumber
1 red bell pepper
1/2 large red onion
1 cup cherry tomatoes
1 cup parsley
1/2 cup feta cheese
Method
For the dressing, combine all the ingredients in a jar and shake well.
Deseed and chop the cucumber and bell pepper into small pieces.
Dice the red onion so the pieces are similar in size to the cucumber and pepper.
Slice cherry tomatoes in halves.
Coarsely chop parsley.
Add the cucumber, pepper, onion tomatoes, parsley, feta and dressing to the quinoa and mix well.
nutritional info (per serving)
calories 270 kcal - fat 17g - saturated fat 2g - protein 7g - carbohydrates 25g - dietary fibre 4g - sugars 3g - sodium 55mg