As I continue to experiment with quinoa I’ve found that most any salad or pasta combination can be made healthier by its addition.
This time, though, I was a little skeptical. Greek Salad is something that I love and frequently order when dining out. Since I am still in getting the family on the quinoa bandwagon mode, I didn’t want to disappoint and have a rebellion on my hands.
Fortunately, this salad was great and enjoyed by all! It makes a fantastic vegan or vegetarian main course and also a healthy side dish.
- 2 1/2 cups vegetable broth
- 2 cups quinoa, rinsed for 3-4 minutes
- 1 cup chopped red pepper
- ½ cup green onion, chopped
- ½ cup black olives, chopped
- ¼ cup red onion, chopped
- 1 cup cherry tomatoes, chopped
- 14 ounces canned artichokes, chopped
- 4 ounces feta cheese (Omit if you are vegan)
- 1/3 cup fresh parsley
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- 3 teaspoons garlic, minced
- 2 T olive oil
- Salt and pepper to taste
- Bring vegetable broth and quinoa to a simmer. Cover and cook on low for 30-35 minutes. Remove from heat an allow to steam an additional five minutes. Cool. (You can check out this post on how to cool quinoa.)
- While quinoa is cooling, make dressing by combining all dressing ingredients.
- Combine vegetables in a large bowl. Stir in cooled quinoa and cheese.
- Top with dressing. Serve at room temperature or chilled.
Servings 8, Calories 276, Fat 10.5g, Carbohydrates 35.2g, Protein 11.5g, Cholesterol 13mg, Sodium 524mg, Fiber 6.6g, Sugars 2.8g, WW Pts 7