A healthy and filling Greek salad made with quinoa.
(cut in half)
1/4 cup, crumbled
(or cashew cheese)
Extra virgin olive oil
1 1/2 tbsp
Red wine vinegar
In a medium saucepan, combine the quinoa and water. Bring the water to a boil, then reduce the heat to low and cover. Cook until all of the water is absorbed, about 15 - 20 minutes. Take off heat and fluff the quinoa with a fork.
Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
Meanwhile, prepare tomatoes, cucumbers, olives, and feta cheese according to ingredient instructions, and add them into a medium-large mixing bowl. Add the quinoa into the mixing bowl and toss everything together to mix.
In a small bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
Pour the dressing over the quinoa salad and toss everything again to combine. Serve immediately, or store in an air-tight container in the refrigerator for up to a week.
You can add any vegetables of your choice to the mix
Use leftover quinoa for a fast and easy meal or side dish
Chicken, shrimp, steak, chickpeas, lentils, or tofu
Use cashew cheese in place of feta for a dairy-free or vegan alternative.