Mediterranean Quinoa Salad

This recipe is one of my favorites...as a side dish or as an entree. The dressing is made with plenty of lemon juice and just enough olive oil to pull all the ingredients together. No guilt in this recipe; a good source of protein, fiber, and healthy fats!

Ingredients

Extra Virgin Olive Oil 1/4 cup
Juice from 1 lemon 1/4 cup
Garlic clove 1 minced
Kosher Salt 1/4 tsp
Black Pepper 1 tsp
Quinoa, uncooked 1 cup
Red grape or cherry tomatoes, halved 1 cup
Yellow grape or cherry tomatoes, halved 1 cup
Pitted Black Olives, halved 1/2 cup
Chick Peas, canned 1 cup
Red onion, chopped 1/2 cup
Feta Cheese, crumbled 3/4 cup
Fresh minced parsley (or 2 tsp dried) 2 Tbsp

Prep Time

30 minutes

Servings

6 large servings 12 small servings

Nutrition Facts

Per serving (6): 317 calories; 17 g fat; 35 g carbohydrates; 9 g protein; 5 g fiber; 17 mg cholesterol; 705 mg sodium

Directions

Cook quinoa according to package directions and allow to cool.
Combine the olive oil, lemon juice, garlic, salt, and pepper in a small bowl and stir using a whisk or put in a jar and shake.
Place all remaining ingredients except the parsley in a large bowl and stir; pour the dressing over the top and toss; sprinkle parsley on top.

Cook's notes

This recipe can be served with your favorite protein or as an entree. Make this ahead and allow to chill overnight. Tastes better the next day. If you are not a fan of quinoa, try whole grain pasta or rice. To reduce sodium, omit salt.