Greek Quinoa Salad
This is both ridiculously easy and absurdly delicious. And if you have any leftover quinoa, even better – it’s half done already! Add Chicken or leftover Mahi or Halibut, and it’s a complete meal.
You’re welcome.
Enjoy!
| Prep Time | 20 minutes (if using leftover quinoa) |
| Servings |
large, or 8 regular servings
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Ingredients
- 2 c cooked and chilled quinoa Use my Quinoa Base Recipe for best results!
- 1 cucumber, peeled, seeded and diced
- 3/4 c kalamata olives, diced
- 3/4 c red, yellow and/or orange bell peppers, seeded and diced
- 1/2 c scallions, sliced
- 1/2 c celery, diced
- 1/2 tsp lemon-thyme leaves
- 1/2 c red onion, thinly sliced or diced
- 1/3 c sliced, toasted almonds
- 1/2 c crumbled goat cheese optional
- 2 Tbsp virgin avocado or olive I use Chosen Foods EV avocado oil
Ingredients
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Instructions
- Combine cooked, chilled quinoa, and vegetables, drizzle with oil and stir to coat. Serve chilled.
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