Quinoa Greek Salad
Our dietitians' favouriteA hearty make-ahead salad ready for lunch.
- Prep: 20 min
- Cooking: 30 min
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
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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 .
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 |
| Folate: | 62 % |
| Magnesium: | 53 % |
| Phosphorus: | 39 % |
| Vitamin C: | 91 % |
