Greek-Style Quinoa Salad

Brooke Bulloch, RD

Everyone should have this quinoa salad recipe up their sleeve for on-the-go evenings, a quick yet impressive pot-luck side, or for work-week lunches. Quinoa is a gluten free grain rich in iron, magnesium, fibre, and a good source of plant based protein.

You can take this base recipe and make it a complete meal by adding one of the following options:

Sauteed chicken breast, shrimp, or canned lentils (all low FODMAP options)
Chick peas or black beans (if using canned, rinse well)
Pecans, walnuts, or pumpkin seeds (all low FODMAP options)

Ingredients

1 cup dry quinoa
1 yellow bell pepper, diced
1/2 cup cucumber, diced
8 grape tomatoes, sliced in half
10 kalamata olives
1/3 cup feta cheese cubes
1/4 cup red onion, diced. If following low FODMAP use green part of a green onion
List Item2 cloves garlic, minced. If following low FODMAP use garlic-infused oil in the dressing or omit the garlic
Dressing: 3 tablespoons extra virgin olive oil (or 2 tbsp olive oil, 1 tbsp garlic infused oil); 1 tablespoon rice wine vinegar; juice from 1 fresh lemon; 1/4 teaspoon salt; fresh ground pepper

Directions

1) Cook quinoa as per directions for 1 cup serving on the back of the package. Once cooked, set aside to cool.
2) In the meantime, chop your veggies and add to a medium-sized bowl.
3) In a separate mixing dish, whisk together the dressing ingredients. Add to the vegetables, mixing well.
4) Add the cooked and cooled quinoa to the vegetables and mix well.
5) Serve chilled. Store in the refrigerator up to 3 days.