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.