Quinoa Greek Salad

Quinoa Greek SaladQuinoa is, like most whole grains, a great source of several minerals and B vitamins and fiber but what makes it special and unique is the type of protein it contains. Protein is made up of building blocks called amino acids and there are 8 which we must obtain through food (our bodies can make the other ones on their own as needed). I like to think of each as a different colour of lego and most plant foods are missing one or two colours. Quinoa, an ancient grain prized since ancient times is technically a seed and it contains all 8 amino acids needed- making it a “complete protein”. This is good news for vegetarians as well as for meat eaters- no matter how omnivorous the diet we can always benefit from eating more plants. QuinoaGreek cuisine falls into the category of heart healthy Mediterranean cuisine. Its emphasis on fresh produce, whole grains, and good fats like olive oil (plus a little well raised meat or fish and red wine here and there) is what makes it such a healthy choice. It is full of nutrient dense, real foods in their whole state.Quinoa Greek Salad

Quinoa Greek Salad
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 4 cups cooked quinoa
  • 3 bell peppers, chopped
  • 2 medium tomatoes, chopped
  • 1 cucumber, chopped
  • ½ cup kalamata olives, pitted and sliced
  • ¼ - ⅓ cup Greek salad dressing (amount depends on preference; look in the refrigerated section near produce for versions with good quality oil and no cheap fillers)
  • ¼ cup red onion, chopped finely
  • 1 tablespoon fresh oregano, minced (or ½- 1 teaspoon dried)
  • Sea salt and freshly cracked black pepper to taste
  • Optional toppings: crumbled feta cheese or a squeeze of fresh lemon juice
DIRECTIONS:
  1. Place all the ingredients in a large bowl and toss until thoroughly combined. Store leftovers in an airtight container in the refrigerator for up to a few days. It can be made the night before and left to marinate- it does get better after some time sitting because the onions mellow out and all the other flavours blend together.
  2. If using dry, uncooked quinoa: place 1½ cups quinoa in a large pot with 3 cups water. Bring to a boil on the stove over high heat then reduce heat to low, place a tight fitting lid on the pot and leave to simmer for 20 minutes. Fluff up with a fork or slotted spoon and set aside for 5 minutes with the lid off.

Quinoa Greek Salad

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