Gluten-Free Greek Salad with Quinoa

Ingredients

Quinoa

1 cup, uncooked

Cucumber

1 large, diced

Tomatoes

2 medium, diced

Red onion

1 small, thinly sliced

Kalamata olives

1/2 cup, pitted and halved

Feta cheese

1/2 cup, crumbled

Fresh parsley

1/4 cup, chopped

Extra virgin olive oil

1/4 cup

Lemon juice

3 tablespoons

Dried oregano

1 teaspoon

Salt

to taste

Pepper

to taste

Instructions

1. Cook the quinoa according to the package instructions. Once cooked, fluff with a fork and set aside to cool.
2. While the quinoa is cooling, prepare the rest of your ingredients: dice the cucumber and tomatoes, thinly slice the red onion, halve the Kalamata olives, and chop the fresh parsley.
3. In a large serving bowl, combine the cooled quinoa, diced cucumber, diced tomatoes, sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
4. To prepare the dressing, in a separate bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper. Adjust the seasoning to your liking.
5. Drizzle the dressing over the salad and gently toss until all the ingredients are evenly coated.
6. Chill the salad before serving. It will keep in the refrigerator for up to 3 days.