recipe: quinoa greek salad

21 | Apr | 2015

I am a huge fan of making a big salad bowl on the weekend to have for my lazy Sunday lunch, I’m not really a huge fan of the roast dinners myself! I have tonnes left over to use for my work lunches or suppers during work week too.

This keeps in the fridge for 3-4 days. My favourite way to eat this is with some crispy salad leafs stuffed into a warm pitta pocket with an extra drizzle of extra virgin olive oil, pure bliss!

packed with

makes one big sharing bowl (approx. 6 portions)

1 cup of cooked quinoa
12 cherry tomatoes (halved)
20 olives (pitted)
½ red onion (peeled and finely chopped)
¼ cucumber (centred removed and diced)
juice of half lemon
2 tbsp extra virgin olive oil
sea salt & pepper
2 tbsp chopped coriander

make and do

- cook the quinoa and allow to cool, see here for directions on how to cook perfect quinoa
- in a separate bowl combine the tomatoes, olives, onion and cucumber
- season with salt and pepper
- stir the salad vegetables into the quinoa
- add the lemon juice, olive oil and chopped coriander
- just before serving you can crumble some feta cheese on top of the salad

with a twist

- omit the olives if you find them too sharp, diced avocado works too (add just before serving), sun dried tomatoes work nicely too or diced roast peppers.

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