Greek Quinoa Salad

Happy Monday! We are finally moved into our home and I am back in the kitchen. I wanted to share a recipe with you that I have been making for YEARS. It’s clean, easy, and you can add any meat to make it a filling dish. It is also perfect to take to barbeques and pot lucks as a side!

I have never been to Greece, but I LOVE the flavors; olives, yogurt, lemon, and mint, to name a few. I throw all of these flavors into this salad! I am so sorry I don’t have a picture, but next time I make it, I promise to post it on the Instagram (PS follow @sunday_supperwithsarah for visual yumminess!)

Greek Quinoa Salad
Servings: 6

Ingredients:
Salad
-1 cup uncooked quinoa
-1/4 cup mint, chopped
-1 cucumber, Chopped
-1/2 package cherry tomatoes, quartered
-1/2 red onion, chopped
-1 small can sliced black olives
-1 can chickpeas, drained and rinsed
-1 package feta cheese
Dressing
-2 table spoons olive oil
-1 cup 2% Greek Yogurt
-1 Tablespoon minced garlic
-1 Lemon, Juiced
-Salt & Pepper (to taste)

1. Cook quinoa to package instructions. As a general rule, for every one cup of quinoa, use 2 cups water. TIP: for extra flavor, use 1 cup water + 1 cup veggie or chicken stock.

2. While quinoa is cooking, mix the dressing (yogurt, olive oil, garlic, lemon, salt and pepper) in a small bowl.

3. Once quinoa is cooked, fold in chopped mint. Let cool in the fridge for 30 minutes to an hour.

4. Once quinoa is chilled, mix in all other ingredients (feta, tomatoes, olives, cucumber, red onion, and chickpeas).

5. Mix entire salad with dressing. The salad should not be soggy, dressing should be lightly distributed.

6. Serve as a side, or top with shrimp, chicken, or steak for a hearty lunch or dinner!