Greek Quinoa Salad
Serves: 8-10 as a side salad
  • 3 cups cooked quinoa (cooked in half chicken broth and half water)
  • ½ cup red pepper, diced
  • ½ cup zucchini, diced
  • ½ cup cherry or grape tomatoes, quartered
  • ⅓ cup red onion, diced finely
  • ½ cup feta cheese
  • 3 Tbsp fresh basil, cut into shreds
  • Dressing:
  • 3 Tbsp extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tsp. garlic powder
  • 1½ tsp. dried oregano
  • 1½ tsp. dried basil
  • 1 tsp. onion powder
  • ¼ tsp. salt
  • ¼ Tbsp. ground mustard
  • cracked black pepper
  1. In a small container, mix up the dressing. Set aside.
  2. In a medium bowl, combine quinoa, red pepper, zucchini, tomatoes, red onion, and half of the dressing. Give it a gentle stir, cover with plastic wrap, and place in the fridge overnight (or for a couple of hours).
  3. The next day, remove the salad and add in the remainder of the dressing, mix to combine. Finish by sprinkling feta cheese and fresh basil on top of salad. Enjoy!!
Recipe by at