Greek Quinoa Salad

Serves 7

Ingredients  

Salad

1 cup dry quinoa, rinsed and drained

2 cups roughly chopped baby spinach

1 cup grape or cherry tomatoes, quartered

1 cup diced cucumber

½ cup crumbled feta cheese

¼ cup finely chopped red onion

¼ cup chopped fresh basil

¼ cup kalamata olives, chopped

1 Tablespoon chopped fresh parsley

Dressing

¼ cup olive oil

3 Tablespoons lemon juice, juice of 1 lemon

2 Tablespoons red wine vinegar

2 teaspoons maple syrup or honey

2 cloves of garlic, crushed or minced

1 teaspoon dijon mustard

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon ground pepper

Instructions 

• Cook the quinoa in water according to the package instructions. Let cool completely.

• In a large bowl, combine the cooled quinoa, spinach, cherry tomatoes, cucumber, feta, red onion, basil, olives, and parsley.

• In a small bowl or jar, whisk together the red wine vinegar, lemon juice, olive oil, maple syrup, salt, and pepper.

• Pour the dressing over the salad and toss until everything is well coated.

• Serve immediately, or chill in the fridge for a couple of hours to let the flavours meld. Salad will keep in the fridge for 3–4 days.

With this recipe add 120g cooked lean protein source, salmon, chicken, beef of choice.

Nutrition

Serving: 1 cup salad | Calories: 223kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 509mg | Potassium: 169mg | Fiber: 3g | Sugar: 4g