Healthy Greek Quinoa Salad (Meal Prep Friendly!)
APPROXIMATE MACROS per serving: u003cbru003eu003cstrongu003ecalories:u003c/strongu003e 260u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 6gu003cbru003eu003cstrongu003ecarbohydrates:u003c/strongu003e 18gu003cbru003efiber: 3gu003cbru003esugar: 2gu003cbru003eu003cstrongu003efat:u003c/strongu003e 19gu003cbru003esaturated fat: 4g (depends on feta type)
Servings 5 servings
Calories 260kcal
Ingredients
- for the salad: 2 cups cooked quinoa, cooled 1 cup cherry tomatoes, halved 1 english cucumber, diced 1/4 small red onion, thinly sliced 1/3 cup pitted kalamata olives, halved 1/2 cup vegan or regular feta cheese, crumbled 2 tbsp chopped fresh dill 2 tbsp chopped fresh parsley for the lemon oregano vinaigrette: 1/4 cup extra virgin olive oil juice of 1 large lemon (about 3 tbsp) 1 tbsp red wine vinegar 1 garlic clove, finely grated or minced 1 tsp dried oregano 1/2 tsp sea salt, more to taste black pepper, to taste
Instructions
- make the vinaigrette whisk or shake together olive oil, lemon juice, red wine vinegar, dijon, garlic, oregano, salt, and pepper until well combined and emulsified.
- assemble the salad in a large bowl, combine cooked and cooled quinoa, cherry tomatoes, cucumber, red onion, olives, dill, parsley, and feta. pour the vinaigrette over the top and toss gently to combine.
- chill or serve enjoy immediately, or refrigerate for 30 minutes to let the flavors meld even more.