Protein-Packed Greek Quinoa Salad

If you’re on a clean eating kick this month, I’ve got the perfect recipe for you! This protein-packed quinoa salad is mixed with arugula and an assortment of veggies. You can customize it with your favorites, but my go-to combination here includes red peppers, English cucumber, zucchini, cherry tomatoes, radishes, marinated artichokes, feta, and a handful of fresh herbs. Toss it all together with a delicious Greek olive vinaigrette (the hero of this dish in my opinion!) — and you’ve got a simple, flavorful salad that’s both satisfying and good for you.

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Greek Quinoa Salad

Course Salad

Cuisine greek

Keyword quinoa

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 6

Ingredients

For the dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• ⅓ cup very finely chopped kalamata olives
• Half a lemon, juiced
• Freshly ground black pepper
• Crushed red pepper

For the salad

• 1 cup dry quinoa
• 1 red pepper, thinly sliced or diced
• 1 English cucumber, sliced
• 1 zucchini, sliced or cut into ribbons
• 1 cup cherry tomatoes, halved
• ½ cup marinated artichoke hearts
• 2 handfuls of arugula
• 1 large handful fresh basil and mint
• 4 radishes sliced
• 1 block feta cheese, crumbled
• Toasted pine nuts, optional, for garnish

Preparation

1. 1. For the dressing, combine all ingredients in a small bowl. Season with pepper and crushed red pepper flakes.
2. 2. Then, cook the quinoa according to package directions.
3. 3. Add the cooked quinoa to a large bowl. Add the red pepper, cucumber, zucchini, cherry tomatoes, artichokes, radishes, basil, crumbled feta and mint. Gently toss to combine. Add dressing to taste and toss again
4. 4. Garnish with toasted pine nuts and mint. Enjoy!

If you are a fan of this salad, you may also like my super-easy Mediterranean Salad with Artichokes, Sundried Tomatoes and Feta.

Bon Appétit!
xx—BB