Greek Quinoa Chopped Salad

• 1 cup quinoa
• 2 cups water
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Steps

1. 1 Rinse quinoa under cold water until water runs clear.
2. 2 In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
3. 3 Let quinoa cool to room temperature.
4. 4 In a large bowl, combine cucumber, cherry tomatoes, red bell pepper, red onion, feta, olives, parsley, and mint.
5. 5 Fluff cooked quinoa with a fork and add to the veggie mixture.
6. 6 In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
7. 7 Drizzle vinaigrette over the salad and toss gently to combine.
8. 8 Season to taste with additional salt and pepper if needed.

Equipment

• Medium saucepan
• Large mixing bowl
• Whisk

Variations

• Add grilled shrimp or chicken for a protein boost.
• Substitute kale for some of the lettuce for an extra nutrient kick.

Substitutions

• Use spinach or arugula if you prefer a different green.
• Substitute another tangy cheese like goat cheese for feta.

Pairings

• Warm pita bread
• Grilled chicken or shrimp
• Tzatziki sauce

Nutrition

Tips

• For best flavor, let the salad sit in the fridge for at least 30 minutes before serving.
• Add toasted pine nuts for extra crunch.

Storage

Store in an airtight container in the fridge for up to 3 days. Give it a good toss before serving.

Freezing: Does not freeze well due to the texture of the vegetables and quinoa.

Serving Suggestions

• Serve alongside grilled chicken or falafel for a complete meal.
• Pair with warm pita bread for a satisfying lunch.

FAQ