Crispy Quinoa Greek Salad
Pan-toasted quinoa with cucumber, cherry tomato, red onion, olives, feta and a lemony oregano dressing.
25 minEasy~389 kcal / servingBright Plates
Contains dairyContains mustardvegetariangluten free
Nutrition
389 kcal
Calories
22 g
Protein
40 g
Carbs
16 g
Fat
Estimated, per serving
Good to know
Contains dairyContains mustardvegetariangluten free
Ingredients · per serving
- 100 g Cucumber
- 1 tsp Dried oregano
- 1 lemon Lemon
- to taste Black pepper
- 1 clove Garlic
- small handful Fresh mint or parsley
- 40 g Kalamata olives
- 3 tbsp Olive oil
- 70 g Quinoa
- 120 g Cherry tomatoes
- ½ tsp Dijon mustard
- 40 g Red onion
- to taste Salt
- 60 g Feta cheese
Instructions
- Cook quinoa in salted water 12 min, drain.
- Spread on a tray, dry with paper. Heat 1 tbsp olive oil in a non-stick pan over medium-high. Add quinoa, press flat, cook 6 min until bottom crisps + golden. Toss + cook 3 min more until crispy throughout.
- Chop cucumber + tomato + red onion + olives.
- Whisk dressing: lemon juice + olive oil + dried oregano + dijon + minced garlic + salt + pepper.
- Toss veg in HALF the dressing in a wide bowl. Top with crispy quinoa.
- Crumble feta over. Drizzle remaining dressing. Scatter mint or parsley.
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