This Quinoa Greek Salad is the perfect fresh addition to any meal. This dish is one of those easy recipes I find myself always coming back to and constantly craving. There’s just something about a healthy meal prep that actually stays as delicious and fresh as it was on day one, five days later. I used to think such a thing didn’t exist, but this Greek salad is a meal prep miracle!
This salad is perfect as a side dish, wrapped into a tortilla or whole grain wrap, or in a big bowl topped with grilled chicken or avocado for a full meal. This salad is bursting with flavors and a powerhouse of nutrients that will keep you fueled and satisfied throughout the day! Meal prep a big batch to last in the fridge up to 5 days.
You don’t have to stick to the recipe, feel free to mix up the veggies to your liking. Sometimes I even throw in some halved grapes for a sweet touch. If you prefer a lighter dressing, simply add a splash or two more of red wine vinegar and olive oil until it’s to your preferred consistency – it tastes delicious either way but will lighten up that tangy Dijon flavor. If meal prepping, just keep the dressing separate, it will keep better!
SALAD INGREDIENTS
- ½ English Cucumber, chopped
- 1 Red Bell Pepper, chopped
- 1 Cup Cherry Tomatoes
- 1 Cup Kalamata Olives
- ¼ Cup Red Onion
- 1 Cup Uncooked Quinoa
- ½ Cup Feta Cheese
Dressing
- ¼ Cup Red Wine Vinegar
- 2 Tbsp Olive Oil
- 1 Tbsp Dijon Mustard
- ½ tsp Dried Basil
- ¼ tsp Garlic Powder
- Salt & Pepper to taste
DIRECTIONS
- Cook quinoa according to package.
- Chop all veggies and put in a large bowl with quinoa.
- Top with Feta Cheese and mix well.
- Whisk dressing ingredients and pour on top of salad immediately before serving. If meal prepping, keep dressing separate as it saves better if kept separately.
Serve immediately or keep in the fridge for up to 5 days.
