Greek Salad
By: Margie NomuraI absolutely love a good Greek salad and could genuinely eat it every day. Adding quinoa makes it a little more filling and this makes the perfect lunch for busy days. This gorgeous salad bowlin the picture above gets used pretty much every day and it’s by Garden Trading Company.
Prep: 20 mins
Total: 20 mins
Servings: 4 servings
Ingredients
- 200 g baby tomatoes
- 1 cucumber
- 1 red pepper
- 2 cups cooked quinoa , 3/4 cup uncooked quinoa makes around 2 cups cooked
- 50 g Feta
- ½ red onion
- ½ cup Kalamata olives pitted
- ½ lemon juice
- 2 tbsp olive oil
- Salt & pepper to taste
- lots of fresh parsley
Instructions
- Rinse your quinoa, place in a pan with some dried oregano and a little lemon zest and a drizzle of olive oil and a pinch of salt and cook according to your packet instructions.
- Chop all the veggies, herbs and olives.
- Add the quinoa, cucumber, tomato, red pepper, red onion, herbs, and olives to a salad bowl.
- Add lemon juice, olive oil, salt, and pepper. Give it a good mix and enjoy
Recipe Reel Here
By: Margie Nomura
Equipment
- Lina Stores | Extra Virgin Olive Oil Terracotta Pot
- Garden Trading Company | Midford Serving Bowl - Large
