Quinoa Greek Salad

Our dietitians' favourite

A hearty make-ahead salad ready for lunch.

  • Prep: 20 min
  • Cooking: 30 min
Yields 4 servings
Quinoa Greek Salad

Ingredients

  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) water
  • 3/4 tsp (3 mL) dried oregano
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 cup (250 mL) quinoa, rinsed
  • Zest of one lemon
  • 2 tbsp (30 mL) lemon juice
  • 2 tomatoes, chopped
  • 1 sweet yellow pepper, chopped
  • 1 English cucumber, chopped
  • 1/2 cup (125 mL) red onion, diced
  • 1 cup (250 mL) canned red beans, drained and rinsed
  • 1 cup (250 mL) Canadian Feta cheese, diced

Preparation

In a deep saucepan, combine milk, water, oregano, salt and pepper. Bring to a boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes. Transfer to a bowl. Stir in lemon zest with fork; let cool. Stir in remaining ingredients.

Serve or refrigerate up to 1 day.

Tips

If your little chefs feel like giving you a hand, put them in charge of washing the vegetables!

More experienced chefs can cut the veggies while you cook the quinoa .

 

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Nutrition

Nutritional Information

per serving
Energy: 351 Calories
Protein: 17 g
Carbohydrate: 54 g
Fat: 8 g
Fibre: 8.8 g
Sodium: 514 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 23 % / 251 mg
Vitamin C: 91 %
Folate: 62 %
Magnesium: 53 %
Phosphorus: 39 %