All the Mediterranean flavours are mixed with fresh veggies, salty feta cheese and nutty quinoa. This salad can be served as a side dish or a meal on it’s own.
The quinoa gets cooked in chicken broth but if you’re looking to make this completely vegetarian, simply use vegetable broth instead. While the quinoa cooks, I like to chop the veggies. Once the quinoa is cooked, I let it cool slightly then add in all the fresh veggies. It comes together really quick and is great for meal prepping! It tastes even better the next day!
1 cup quinoa
2 cups chicken broth or water
2 tomatoes, diced
2 mini cucumbers, diced
1 bell pepper, diced
2 green onions, chopped
1 cup chopped parsley
1 cup pitted kalamata olives
1 cup crumbled feta cheese
1/3 cup olive oil
1/4 cup red wine vinegar
1 tsp dried oregano
1 tsp dried dill
1 tsp honey
1 tsp lemon juice
In a pot add quinoa and chicken broth. Bring to a boil then cover and reduce heat to low. Cook for 20 minutes.
Remove from heat and leave the lid on for 10 minutes.
Fluff with fork and transfer to a large bowl.
Add veggies, olives & feta cheese.
In a separate bowl mix all ingredients for the dressing.
Pour dressing over the salad and mix.
Leave in the fridge for at least an hour to let all the flavours marinate.
This salad tastes even better the next day.