A beautiful and hearty salad with a Greek style flare! This recipe is perfect for company as a side dish or even a main dish salad over a bed of mixed greens and more veggies.
Wonderful for vegetarians and those who are gluten free, but especially helpful for regular families as well! If you try to serve meatless meals to your family on Mondays as is the common theme these days, they will certainly not notice the lack of meat in this yummy salad!
You can make this with white quinoa, red or this wonderful tri-color mixture I found at Trader Joe's. Taste is still delicious and for me not much of a difference in flavor compared to typical white quinoa, but it surely is pretty and rustic don't you think?
Other Meatless Meals you might enjoy:
- Kale Pear Blue Cheese salad
- Zucchini Ricotta Whole Wheat Pie
- Sun-Dried Tomato Feta Frittata
- Pomegranate Sweet Potato Quinoa
- Roasted Asparagus Mushroom Onion Pizza
- Quick Italian Marinara Sauce
Meatless Monday: Greek Style Tri-Color Quinoa Salad
Ingredients
- 1 cup uncooked quinoa tri-color, red or white
- ¼ cup crumbled light feta cheese
- ¼ cup or 12 pitted kalamata olives sliced
- 1 scallion chopped
- 1 cup English cucumber sliced
- ½ cup shelled edamame soy beans
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- salt and pepper to taste
Instructions
- Pour 2 cups of water into a medium sized pot and add quinoa.
- Bring to a boil, cover and simmer for 10-15 minutes until all water is absorbed. Set aside to cool.
- Add remaining ingredients to a serving bowl and stir to coat with dressing.
- Once quinoa is cool, add to the serving bowl.
- Add salt and pepper to your liking.
- Serve over a bed of fresh kale, mixed greens or romaine.
Notes
Nutrition
Directions
Pour 2 cups of water into a medium sized pot and add quinoa. Bring to a boil, cover and simmer for 10-15 minutes until all water is absorbed. Set aside to cool. Add remaining ingredients to a serving bowl and stir to coat with dressing. Once quinoa is cool, add to the serving bowl. Add salt and pepper to your liking. . Serve over a bed of fresh kale, mixed greens or romaine. Makes 4 cups
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Lisa @ The Meaning of Me
This was a delicious meal tonight over arugula and with a tomato salad and eggplant on the side. Substituted zucchini for cucumber because...why not? It was delicious - thanks! 🙂
melissa
this is a side for us tonight... i have no olives so im keeping them out and i am adding mint yummy
Brenda
Sounds delish with the mint!
tanya1234
thankx alot for the recipe
Michelle @ Eat Move Balance
Mmmm . . . looks delicious. My husband and I have been on a "greek" kick lately. Lots of olives! Great idea with the quinoa. 🙂
Brenda
thank you!