Greek Quinoa Salad

Servings

When you want a little more protein than a Greek salad will provide, reach for this Greek quinoa salad recipe. It’s got all your Greek staples, like Kalamata olives and cucumber, with the added nourishment of organic quinoa. And if you really miss your salad, we aren’t stopping you from mixing in more greens!

Ingredients

½ cup Quinoa Whole Grain, Organic

1 cup water

½ cup grape tomatoes, chopped

⅓ cup kalamata olives, chopped

⅓ cup thinly sliced red onion

1 (15-ounce) can garbanzo beans, drained

1 cup chopped English cucumber (unpeeled)

2 tablespoons Almond Oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Maple Syrup, Organic Grade A Amber Color

¾ teaspoon salt

½ teaspoon pepper

¼ teaspoon red pepper flakes

⅓ cup chopped fresh basil

⅓ cup chopped fresh parsley

Directions

In a pot over high heat, add quinoa and water. Bring to a boil, reduce heat to low, cover, and cook 15 minutes. Remove quinoa from heat and allow to sit for 10 minutes. Fluff with a fork and allow to cool completely.
In a large bowl, combine quinoa and remaining ingredients. Toss to combine and serve.