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Quinoa Greek Salad with Tomatoes, Cucumber & Feta Cheese

Quinoa Greek Salad Recipe with Tomatoes, Cucumber & Feta
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salads
Cuisine: Greek
Keyword: Gluten Free
Servings: 4 Cups (Approximately)
Calories: 213.5kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

Instructions

  • In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
  • Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
  • Transfer the quinoa to a medium-sized bowl and add the tomatoes, cucumber, olives and feta cheese. Stir gently to combine.
  • In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt and pepper.
  • Pour the dressing over the quinoa salad and stir to combine. Serve.

Notes

WW (Old Points) 5 / WW (Points+) 6

Nutrition

Serving: 1Rounded Cup | Calories: 213.5kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11.3g | Saturated Fat: 1.9g | Cholesterol: 5.6mg | Sodium: 254mg | Potassium: 27mg | Fiber: 2.2g | Sugar: 3g