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Meatless Monday: Quinoa salad goes Greek for tons of healthy flavor

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Greek quinoa salad is bursting with flavors and textures that make this Meatless Monday dish delish

Quinoa is so versatile, and though tiny, it’s great to add to salad. Pile it with spinach, black olives, red peppers, cucumbers and a creamy, lemony dressing for a salad that's hearty without being heavy.

Greek quinoa salad is bursting with flavors and textures that make this Meatless Monday dish delish

I love quinoa, and for good reason. There are so many things you can do with it to make a meal even better. You can bake with it, eat it cold or warm, add it to veggies, add it to soups... The list goes on, but I’ll stop there because you should try it in this Greek salad.

Greek quinoa salad is bursting with flavors and textures that make this Meatless Monday dish delish

This salad comes together quickly, and it makes a filling dish for a Meatless Monday meal. The Greek inspiration is everywhere, including the creamy, lemony dressing. I like to serve it on the side so everyone can use just the right amount.

Greek quinoa salad with creamy, lemony dressing recipe

This salad has all the flavors of a traditional Greek salad, plus quinoa to keep it hearty and healthy for a Meatless Monday meal.

Serves 4

Prep time: 5 minutes | Cook time: 15 minutes | Rest time: 5 minutes | Total time: 25 minutes

Ingredients:

For the dressing

  • 1/2 cup plain Greek yogurt
  • 5 tablespoons olive oil
  • 3 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon parsley leaves, chopped

For the salad

  • 2 cups uncooked quinoa (I used tricolor quinoa)
  • 4 cups packed baby spinach leaves
  • 1/3 cup sliced black olives
  • 1/4 cup roasted red peppers, cut into small pieces
  • 1 small cucumber, diced small

Directions:

For the dressing

  1. In a bowl, place all the ingredients, and mix to combine. Taste, and adjust the seasoning as needed. Refrigerate until ready to serve.

For the salad

  1. Prepare the quinoa according to the package directions. When finished cooking, place the quinoa in a shallow bowl, and refrigerate it while you prepare the remaining ingredients.
  2. Once the quinoa has cooled slightly, toss it with the spinach, black olives, roasted red peppers and cucumber.
  3. Serve in individual bowls with the creamy, lemony dressing on the side.

meatless monday

More Meatless Monday recipes

Crunchy cucumber, carrot and avocado sandwiches with creamy horseradish dressing
Grilled tofu with cilantro-avocado noodles and cherry tomatoes
Orzo salad with broccoli, chickpeas and feta

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