Greek Salad with Quinoa

by Melanie Shortt

Serves 1, Cook 15 Min

  • 1⁄4 cup quinoa, rinsed thoroughly
  • 1⁄2 cup vegetable stock
  • 20g feta, crumbled
  • 1⁄2 tsp dried oregano
  • 1⁄2 punnet cherry or grape tomatoes, halved
  • 1 Lebanese cucumber, chopped
  • 1 tbs kalamata olives, pitted & halved
  • 1⁄4 red onion, thinly sliced

Dressing

  • 1 tsp olive oil
  • 1 tsp lemon juice
  • 1⁄4 tsp dried oregano
  • Salt & pepper, to taste

In a saucepan, add quinoa and stock and bring to a boil over medium heat. Reduce to a simmer for around 8 to 10 minutes or until stock has absorbed. Remove from heat, fluff with a fork then set aside to cool.

Toss crumbled feta with dried oregano.

In a large bowl, combine tomatoes, cucumber, olives and red onion with quinoa.

Whisk together dressing ingredients then toss through salad with crumbled feta.

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