Quinoa Greek Salad

Name: Quinoa Greek Salad
Yield: 4 servings
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

Our dietitians' favourite

A hearty make-ahead salad ready for lunch.

Prep: 20 min
Cooking: 30 min

Yields 4 servings

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

READY FOR REWARDS?

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.