Quinoa Greek Salad

By Maria Lichty
https://www.twopeasandtheirpod.com/greek-quinoa-salad/#wprm-recipe-container-41754
6 servings
5 minutes to assemble 
Make it a meal by adding chicken, tuna, or steak

For the salad:

• 2 cups water
• 1 cup quinoa
• Pinch of salt
• 2 cups grape tomatoes, halved
• 1 English cucumber, chopped
• 1/2 cup pitted kalamata olives, halved
• 1/3 cup red onion, diced
• 1/2 cup feta cheese, crumbled
• 1 can of canned chickpeas, drained and washed
• Kosher salt and freshly ground black pepper, to taste
• 2 cups of parsley (optional)

For the dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1-2 tablespoon fresh lemon juice 
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/4 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Kosher salt and black pepper, to taste
  
  

Instructions

• Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
• To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.
• In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese. Drizzle the salad with dressing and toss to combine. Season with salt and pepper, to taste. Enjoy!
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Nutrition: Calories: 279kcal, Carbohydrates: 24g, Protein: 6g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 11mg, Sodium: 325mg, Potassium: 284mg, Fiber: 3g, Sugar: 3g, Vitamin A: 207IU, Vitamin C: 4mg, Calcium: 101mg, Iron: 2mg