Greek Quinoa Salad

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 cups water

1 cup quinoa

Pinch of salt

2 cups grape tomatoes, (halved)

1 English cucumber, (chopped)

1/2 cup pitted kalamata olives, (halved)

1/3 cup diced red onion

1/2 cup crumbled feta cheese

Kosher salt and freshly ground black pepper, (to taste)

1/3 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon honey

1 clove garlic, (minced)

1/4 teaspoon Dijon mustard

1 teaspoon dried oregano

Kosher salt and black pepper, (to taste)

Directions

Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.

In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese. Drizzle the salad with dressing and toss to combine. Season with salt and pepper, to taste. Enjoy!

Nutrition

• Calories: 279 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Cholesterol: 11 mg
• Sodium: 325 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 6 g