quinoa greek salad

packed with

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!

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.