Greek Quinoa Salad Bowl
A perfect Greek salad filled with ripe tomatoes, crispy cucumbers, red onion, fruity Kalamata olives and feta cheese dressed with a simple vinaigrette and tossed together with fiber-rich, naturally gluten-free quinoa and shredded greens. Perfect on its own or as a side to grilled chicken!
- 2 cups quinoa
- 3 cups chicken broth
- ½ tsp kosher salt
- ⅔ cup canola
- ⅓ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- ¾ tsp garlic powder
- 1½ tsp dried oregano
- ¾ tsp dried basil
- 1 tsp kosher salt
- ½ tsp pepper
- 1 cup chopped greens spinach, swiss chard, kale
- 2 cups cucumbers chopped
- 2 cups cherry tomatoes chopped
- ¾ cup red onion chopped
- 1 cup feta cheese
- Kalamata olives optional
Prepare quinoa according to Perfectly Cooked Quinoa.
While the quinoa is cooking add all dressing ingredients to a jar and shake vigorously. Pour half of the dressing over the warm quinoa. Allow the quinoa/dressing mixture to cool completely.
While the quinoa is cooling prep all the toppings. Once it is cool place all the remaining ingredients in a bowl and toss. Add more dressing to taste.
Tips & Tricks
- Pour the dressing onto the still warm quinoa. The warm quinoa soaks up the dressing flavors.
- Dice the tomatoes, cucumbers, and red onions the same size. Texture in a salad like this is important.
Calories: 480kcal | Carbohydrates: 33g | Protein: 10g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 980mg | Potassium: 516mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1128IU | Vitamin C: 27mg | Calcium: 151mg | Iron: 3mg