Greek Quinoa

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Greek Quinoa

Blogger Sarah W. Caron from Sarah's Cucina Bella makes a fabulous salad with quinoa and Greek flavors.

Prep Time

Minutes

Total Time

1:00

Hr:Mins

Makes

servings

Salad

cup uncooked quinoa, rinsed, well drained

cups water

cucumber, peeled, very thinly sliced

1/2

red bell pepper, thinly sliced

1/2

cup thinly sliced red onion

1/2

cup crumbled feta cheese (2 oz)

1/4

cup chopped pitted kalamata olives

Lemon Vinaigrette Dressing

Juice of 1 lemon

1/4

cup extra-virgin olive oil

cloves garlic, finely chopped

Salt and pepper to taste

In 2-quart saucepan, heat quinoa and water to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all water is absorbed.
In large bowl, toss cooked quinoa, cucumber, bell pepper, onion, cheese and olives.
In small bowl, mix dressing ingredients with whisk. Pour over salad and toss well. Cover; refrigerate at least 30 minutes before serving.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

The amount of vinaigrette may seem like a lot for this dish, but it’s not. The longer the salad chills, the more the quinoa will soak up the dressing.

Remove the seeds from the cucumber before slicing, if desired.

This salad is great served alongside grilled chicken or as a meatless entrée.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Greek Quinoa

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens