Zesty Quinoa Salad Recipe
Simple and easy quinoa salad made with a variety of veggies, cooked quinoa, feta cheese, and olives, and tossed with a Zesty Herbed Dressing.
Servings: 4
Ingredients
- 1 cup quinoa
- 1 3/4 cup water
- 8 ounces vine tomatoes or cherry tomatoes
- 1 English cucumber
- 1 yellow bell pepper
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted Kalamata olives
For the zesty dressing:
- 1/4 cup extra virgin olive oil
- 1 large lemon zest, and juice of
- 1 clove garlic pressed
- 1/2 teaspoon kosher fine salt
- 1/4 teaspoon ground pepper
- 2 teaspoons honey
- 1/4 teaspoon dried oregano
- 2 teaspoons White vinegar
Instructions
- Rinse the 1 cup quinoa under cold 1 3/4 cup water, then add the water and a teaspoon of salt. Bring to a boil, reduce the heat, and simmer for 12-15 minutes.
- Allow the cooked quinoa to completely cool.
- Meanwhile, prepare all the veggies for the salad and place them in a large bowl. (8 ounces vine tomatoes, 1 English cucumber, and 1 yellow bell pepper)
- Add the 1/2 cup crumbled feta cheese, 1/2 cup pitted Kalamata olives, and cooked quinoa.
- In a small jar, add the ingredients for the dressing and shake vigorously to combine. (1/4 cup extra virgin olive oil, 1 large lemon, 1 clove garlic, 1/2 teaspoon kosher fine salt, 1/4 teaspoon ground pepper, 2 teaspoons honey, 1/4 teaspoon dried oregano, and 2 teaspoons White vinegar)
- Pour the dressing over the salad and toss to combine.
Notes
- Use white or multi-colored quinoa
- Please use only fresh veggies for the best flavor.
- You may use avocado oil in place of olive oil
- Cherry or grape tomatoes can be swapped with vine-ripe tomatoes
Nutrition
Calories: 400kcal | Carbohydrates: 41g | Protein: 11g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 490mg | Potassium: 611mg | Fiber: 6g | Sugar: 6g | Vitamin A: 771IU | Vitamin C: 79mg | Calcium: 157mg | Iron: 3mg