Greek Quinoa Salad
Makes 4 Servings
We’re all about veggie-filled meals and fun, fresh flavors, and that’s exactly what you get with this easy-to-make gluten-free salad. Made with an ancient seed called quinoa, this salad is perfect as a side dish for chicken or fish or even as a main meal.
1 cup quinoa
1½ cups water or vegetable broth
1/2 medium orange bell pepper, cut into 1/4-inch dice (about 1/2 cup)
1/2 cup canned chickpeas, drained and rinsed
A quarter of an English cucumber, seeded and cut into 1/4-inch dice (about 1/2 cup)
1/3 cup crumbled feta cheese
1/3 cup pitted kalamata olives, roughly chopped
1/4 cup fresh dill, roughly chopped
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Kosher salt and black pepper
1. Place the quinoa in a fine-mesh strainer and rinse very well several times under cold running water. Drain well. Heat a large nonstick skillet over medium-high heat. Place the quinoa in the skillet and “toast,” stirring frequently, until the quinoa is dry and gives off a nutty aroma, 4 to 5 minutes.
2. Meanwhile, place the water or broth in a medium-size saucepan and bring to a boil. Add the “toasted” quinoa and stir well. Reduce the heat, cover, and simmer until the water is absorbed and the quinoa is fluffy, 15 minutes. Remove from the heat and let stand, covered, for an additional 5 to 10 minutes. Fluff with a fork.
3. Transfer the quinoa to a large bowl and fluff gently with a fork every few minutes until the grains cool.
4. Stir in the bell pepper, chickpeas, cucumber, feta cheese, olives, dill, and lemon zest until well combined. Whisk together the lemon juice and olive oil in a small bowl. Stir into the quinoa mixture until the salad is well coated with the dressing. Season with salt and pepper to taste.
Nutrition Information per Serving (1 generous cup): 360 calories, 17g fat (3.5g saturated), 460mg sodium, 40g carbohydrate, 4g fiber, 10g protein, 15% vitamin A, 50% vitamin C, 10% calcium, 20% iron
Recipe by Meal Makeover Moms.