0:30 Time · 19 Ingredients · 1 Steps

Quinoia and diced veggies make this the perfect salad for a quick summer dinner. Add diced chicken or grilled shrimp or salmon for a more filling dish.

0:30 Prepare

4

Ingredients

Bell pepper, red, yellow, or orange
¼ Cup
Cooked quinoia prepared according to package directions
1 Cup
Dried oregano
1 Teaspoon
English cucumber
¼ Cup
Extra virgin olive oil
¾ Cup
Feta Cheese, crumbled
1 Cup
Fresh basil, chopped
1 Tablespoon
Fresh cracked pepper
½ Teaspoon
Fresh mint, chopped
1 Tablespoon
Fresh parsley, chopped
1 Tablespoon
Garlic cloves, minced
1 Count
Grape tomattoes, halved
½ Cup
Honey
1 Teaspoon
Kalamata olives, cliced or leave whole
¼ Cup
Kosher salt
1 Teaspoon
Lemons, juiced
2 Count
Purple onion, diced
¼ Cup
Radish, diced
¼ Cup
Red wine vinegar
3 Tablespoons

Steps

1

Cook the quinoia according to pacakge directions. Once cooked place in a bowl to cool. stir it gently a few times to speed up cooling.

For the dressing either place the garlic cloves, oregano, basil, mint, parsley, lemon juice, red wine vinegar, honey, salt, cracked pepper and extra virgin olive oil in either a mason jar or a bowl. If using the jar just shake to mix. If using a bowl then whisk all ingredients together.

To assemble the salad place the quinoa, veggies, parsley, feta and dressing and toss until well combined. Store in an airtight container in the refrigerator. Salad will keep up to 4 days. Serve slightly chilled - however be sure to stir before serving.

Note: You can use roasted bell peppers instead of fresh bells in this. Also add or omit any veggies according to your taste buds; get creative! You can also add in grilled or roasted chicken, shrimp or salmon.

0:30

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