BEST QUINOA SALAD | 25-minute recipe, perfect for meal -prep

feta cheese

🥗Healthier: tofu feta

💰Cheaper: ricotta cheese

Tofu feta is lower in calories and dairy-free.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is nutritious and similar in texture.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and neutral in flavor.

Rinse 1 cup of dry quinoa under cold water until the water runs clear and there are no white soapy bubbles.

Transfer the rinsed quinoa to a small saucepan and add 2 cups of water.

Bring the water to a boil over high heat, then reduce to a simmer and cook for 12 to 15 minutes.

After cooking, leave the lid on for an additional 5 to 10 minutes to allow the quinoa to absorb any remaining water.

Let the quinoa cool to room temperature in a large bowl.

Cut the English cucumber into quarter moons for bite-sized pieces.

Finely dice 1/3 cup of red onion and add it to the bowl.

Cut 2 cups of cherry tomatoes into quarters and add them to the bowl.

Slice 1/2 cup of kalamata olives in half and add them to the bowl.

Rinse 1 can (15 oz) of garbanzo beans under cold water and add them to the bowl.

Crumble 1/3 cup of feta cheese into the bowl.

In a spouted cup, combine 1 clove of garlic, 1 teaspoon of dried oregano, and 1/2 teaspoon of Dijon mustard.

Add 1/4 cup of fresh squeezed lemon juice and 2 tablespoons of red wine vinegar to the spouted cup.

Pour in 1/3 cup of extra virgin olive oil and add 1/4 teaspoon each of sea salt and black pepper.

Whisk the dressing ingredients together until combined.

Drizzle the dressing over the salad and gently toss to coat the quinoa and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens