Mediterranean Quinoa Salad

This salad is perfect for those of you "batch cookers" who have little time to spend in the kitchen as it keeps well in the fridge for quite a few days (even when dressed). Perfect as a side or for lunch when topped with protein.

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Total Time: 20 minutes (longer if quinoa is not cooked)
Difficulty: Easy
Serves 6

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For the Dressing

• 1/3 cup olive oil

• 1/3 cup red or white wine vinegar

• 1 tbsp lemon juice

• 1 tsp maple syrup

• 1/2 tsp greek seasoning (dried oregano will work as well) 

• Salt and pepper to taste

Ingredients
For the Salad

• 4 cups cooked quinoa, cooled

  (1 cup uncooked)

• 1/2 long english cucumber

• 1 red bell pepper

• 1/2 large red onion

• 1 cup cherry tomatoes

• 1 cup parsley

• 1/2 cup feta cheese

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Method

1. For the dressing, combine all the ingredients in a jar and shake well.

2. Deseed and chop the cucumber and bell pepper into small pieces. 

3. Dice the red onion so the pieces are similar in size to the cucumber and pepper.

4. Slice cherry tomatoes in halves.

5. Coarsely chop parsley.

6. Add the cucumber, pepper, onion tomatoes, parsley, feta and dressing to the quinoa and mix well.

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nutritional info (per serving)
calories 270 kcal - fat 17g - saturated fat 2g - protein 7g - carbohydrates 25g - dietary fibre 4g - sugars 3g - sodium 55mg

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