Gluten-Free Greek Salad with Quinoa

Name: Gluten-Free Greek Salad with Quinoa
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Quinoa', 'amount': '1 cup, uncooked'}; {'ingredient': 'Cucumber', 'amount': '1 large, diced'}; {'ingredient': 'Tomatoes', 'amount': '2 medium, diced'}; {'ingredient': 'Red onion', 'amount': '1 small, thinly sliced'}; {'ingredient': 'Kalamata olives', 'amount': '1/2 cup, pitted and halved'}; {'ingredient': 'Feta cheese', 'amount': '1/2 cup, crumbled'}; {'ingredient': 'Fresh parsley', 'amount': '1/4 cup, chopped'}; {'ingredient': 'Extra virgin olive oil', 'amount': '1/4 cup'}; {'ingredient': 'Lemon juice', 'amount': '3 tablespoons'}; {'ingredient': 'Dried oregano', 'amount': '1 teaspoon'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Pepper', 'amount': 'to taste'}

Embark on a culinary journey to the sun-kissed shores of Greece with this vibrant, gluten-free Greek salad. Overflowing with the hearty goodness of protein-packed quinoa, the crisp crunch of cucumbers, the juiciness of ripe tomatoes, and the salty tang of feta cheese, this salad is a symphony of flavors and textures. A spritz of homemade lemon-oregano vinaigrette provides a zesty finish, making each bite a refreshing burst of Mediterranean delight.

Servings: 4

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

Cook the quinoa according to the package instructions. Once cooked, fluff with a fork and set aside to cool.
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.
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.
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.
Drizzle the dressing over the salad and gently toss until all the ingredients are evenly coated.
Chill the salad before serving. It will keep in the refrigerator for up to 3 days.

Dietary Information

Servings: 4 • Dish Type: Salad • Prep Time: 20 minutes • Cook Time: 15 minutes • Calories: 320 • Fat: 14g • Carbs: 39g • Protein: 9g • Sodium: 350mg • Sugar: 6g

Gluten-Free Greek Salad with Quinoa

Servings: 4

Ingredients

Instructions

Dietary Information

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