Recipe: Quinoa Greek Salad

Recipe by Registered Dietician and Nutritionist Sydney Axelrod

Serving Size: 4 | Total Time: 20 minutes

Greek Quinoa Salad with cucumbers, tomatoes, olives, feta cheese, red onion, and a simple Greek vinaigrette. This flavorful gut-friendly salad makes for a great side dish or delicious lunch!

Ingredients:

¾ cup dry quinoa (about 2 cups cooked)

1 medium cucumber, roughly chopped

1 cup grape or cherry tomatoes, halved

½ medium red onion, finely diced

1 15-oz. Can low sodium chickpeas, rinsed and drained

½ cup kalamata olives, pitted

½ cup feta cheese, crumbled

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon oregano

Salt and pepper to taste

Instructions:

1. Cook quinoa according to package directions.

2. Combine chopped cucumbers, tomatoes, red onion, chickpeas, olives, and feta in a large bowl.

3. In a separate bowl, mix together olive oil, lemon juice, oregano, and salt and pepper.

4. Once quinoa is cooked and has cooled, add to bowl with veggies, add dressing and toss to combine

** If making ahead of time, store dressing and salad separately, and add dressing to the salad right before serving. It lasts in the refrigerator for up to 4 days**