Healthy Greek Quinoa Salad Bowl With Feta
This Greek quinoa salad bowl is bursting with flavor! Mediterranean flavors are encompassed in this quinoa salad recipe featuring kalamata olives, fresh cucumber slices, juicy tomatoes, and crumbled feta cheese over a bed of fluffy quinoa.
Servings 6 servings
Calories 330 kcal
2 cups cherry tomatoes halved 1 English cucumber peeled and diced 1 bell pepper diced ½ cup kalamata olives halved and pitted 1 medium red onion diced 2 cups quinoa cooked and cooled ½ cup feta cheese crumbled 1 teaspoon dried oregano 2 tablespoons olive oil extra virgin 2 tablespoons red wine vinegar Kosher sea salt to taste Kosher black pepper to taste
Place all the prepped veggies in a large salad bowl. Add the quinoa, feta cheese, oregano, oil and vinegar. Season to taste and toss to combine. Serve immediately or refrigerate until ready to eat.
Use other types of grains such as barley, amaranth, couscous, farro, millet, sorghum, etc.
Store the leftovers in an airtight container in the refrigerator for up to three to four days. You may want to wait to sprinkle the feta over the salad until ready to eat.
Pair with breadsticks or your favorite roll.
Wash and prepare the ingredients ahead of time to save time. Calories: 330 kcal | Carbohydrates: 44 g | Protein: 11 g | Fat: 13 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Cholesterol: 11 mg | Sodium: 329 mg | Potassium: 588 mg | Fiber: 6 g | Sugar: 4 g | Vitamin A: 1027 IU | Vitamin C: 40 mg | Calcium: 119 mg | Iron: 4 mg