Greek-Style Quinoa Salad

Brooke Bulloch, RD

Incorporating whole grains can be tricky at times. And not everyone enjoys eating quinoa in the same way they do rice. Quinoa is a gluten free grain rich in iron, magnesium, fibre, and a good source of plant based protein. It deserves a little room at your table.

This salad is a great, make-ahead recipe for busy evenings or work lunches, and makes an impressive pot-luck side.

You can make this salad a complete meal by adding one of the following options:

Sauteed chicken breast or shrimp.
Canned lentils or chickpeas (rinsed).
Pecans, walnuts, or pumpkin seeds.

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 if following low FODMAP); 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.