Overindulgence over the holidays is bound to happen. The constant temptation of delicious feasts, deserts, and treats is too much to resist. In fact, I don’t resist. I choose not to feel guilty about it either. However, instead of gorging myself on a particular item, I take the time to really enjoy the flavours and savour the delciousness. After awhile that heavy feeling of rich foods is too much, and all I crave is a fresh salad. This Greek Quinoa Salad is the perfect option – loaded with crisp veggies, it’s a nice dish to break-up the holiday indulgence.
I made this salad for a weeknight dinner, serving it with a bowl of squash soup. It also makes a nice light lunch when served with spinach leaves. The dressing is really simple and a snap to whip-up. There aren’t too many ingredients to assemble either. If you’ve been spending a lot of time in the kitchen over the holidays, this is a quick, healthy meal that can be put together in no time.
Comment with any feedback if you get a chance to make this Greek Quinoa Salad.
Greek Quinoa Salad
- 1 cup dry quinoa
- 2 medium tomatoes diced
- 1 green peeper diced
- 1/2 cucumber diced
- 1/3 cup red onion diced
- 1/2 cup feta cheese crumbled
- 1/3 cup parsley roughly chopped
- kalamata olives to garnish
- lemon wedges to garnish
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp fresh cracked pepper or to taste
- 1/4 tsp dried oregano
Bring quinoa and 2 cups of water to a boil with a pinch of salt. Cover and reduce heat to low. Simmer for about 15 minutes or until water is absorbed. Remove cover, fluff with fork, and let cool.
Place all salad ingredients, except for olives and lemon wedges, in large mixing bowl. Add the quinoa once cool.
Whisk all dressing ingredients together in a small bowl.
Pour dressing over salad and mix until combined.
Serve in bowls, garnishing with olives, lemon wedges, and few sprigs of fresh parsley.
Good additions include spinach leaves to create a more substantial salad. Makes 4 large portions, with a bit leftover. Keeps well in the fridge for a few days.