Quinoa Greek Salad
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Quinoa
- 60 g Feta (crumbled)
- 0.5 Lemon ((juice and zest only))
- 10 Green olives (pitted; halved)
- 1 Garlic clove (crushed)
- 10 Cherry tomatoes (halved)
- 0.5 Red onion (diced)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh mint (chopped)
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 2 tablespoons Olive oil
- 1 tbsp Dried oregano
- 2 tablespoons Red wine vinegar
Method
- Add 100 g Quinoa to a pan with twice as much water and simmer for 15 minutes (or until it has absorbed the water). Take off the heat, cover and let sit for 5 minutes.
- Mix together juice of 0.5 Lemon, 1 Garlic clove, 2 tbsp Fresh parsley, 2 tbsp Fresh mint, 2 tbsp Olive oil, 1 tbsp Dried oregano, 2 tbsp Red wine vinegar and 1 pinch Sea salt.
- Add 10 Cherry tomatoes, 0.5 Red onion, 10 Green olives and 60 g Feta to the cooked quinoa and mix in the dressing.