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Gluten-Free Greek Salad with Quinoa
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.
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.
Tips
- For a protein boost, add some grilled chicken or shrimp.
- If you're vegan, swap the feta cheese for vegan cheese or omit it.
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
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