Description
Our simple Greek Quinoa Salad recipe is full of the best flavors and perfect for a meatless dinner or meal prep for lunch all week!
Ingredients
Scale
- 2 cups quinoa, cooked
- 1.5 cups (6.25oz jar) kalamata olives, drained
- 4oz feta cheese, block & cut into squares or crumbled
- 1.5 cups english cucumber, quartered
- 1 cup cherry tomatoes, halved
- 1 cup fresh kale, chopped
- 1/3 cup red onion, diced
- 1/4 cup canned artichokes, quartered
- 1/4 – 1/2 cup Greek vinaigrette, more if desired
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Combine: Put all of the ingredients in a large bowl and mix to combine. Start with 1/4 cup of the Greek vinaigrette and add more, if desired.
- Taste & Serve: Taste the fully mixed salad and adjust any ingredients to your personal preferences. Enjoy!
Notes
- Vinaigrette: highly recommend making our homemade Greek vinaigrette, but you can also keep it easy and use a store-bought option (we love Primal Kitchen’s Greek Vinaigrette)!
- Dairy Free: simply omit the feta cheese or use a dairy-free alternative.
- Meal Prep: this is a great recipe to meal prep for the week! Be sure to keep some vinaigrette on hand to add a splash before serving because some will get soaked up while it chills in the fridge.
- Storage: keep in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 6 oz
- Calories: 143
- Sugar: 2.5 g
- Sodium: 494.5 mg
- Fat: 7.1 g
- Carbohydrates: 15.3 g
- Fiber: 2.9 g
- Protein: 5.7 g
- Cholesterol: 13.8 mg