Greek Quinoa Salad
A light and refreshing salad packed with the flavors of Greece. Quinoa provides a hearty base, making it a satisfying gluten-free lunch.
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 medium Cucumber
- 2 medium Tomato
- 1/4 cup Red onion
- 1/2 cup Kalamata olives
- 1/2 cup Feta cheese
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tsp Dried oregano
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse quinoa well. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until water is absorbed and quinoa is cooked.
- 2Dice cucumber, tomato, and red onion. Combine in a bowl with Kalamata olives and feta cheese.
- 3In a separate small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- 4Fluff cooked quinoa with a fork. Add quinoa to the bowl with vegetables.
- 5Pour dressing over the salad and toss gently. Serve chilled or at room temperature.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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