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This Greek Quinoa Salad is perfect for lunch packing, end of summer picnics or serving as a tasty side dish.

Prep: 10 minsTotal: 10 mins
Servings: 5 side serving 1x

Ingredients

For the Salad:

  • 4 cups spinach or mixed greens (about 4 handfuls)
  • 1 cup sliced cucumber
  • ¾ cup grape or cherry tomatoes, halved
  • ½ cup sliced red onion
  • ½ cup canned, jarred or frozen artichoke hearts (drained or thawed)
  • ½ cup feta cheese, crumbled
  • ¼ cup pitted kalamata olives, halved
  • 1 small avocado, sliced
  • 1 cup cooked and cooled quinoa*

For the Dressing:

  • 1/3 cup avocado oil (may substitute olive oil) 
  • 2 Tbsp. fresh oregano, roughly chopped (may substitute 1 tsp. dried oregano)
  • Juice of 1 lemon
  • Salt & pepper to taste

May substitute 1/3-1/2 cup Primal Kitchen Greek Vinaigrette

Instructions

  1. In a large bowl, combine all of the salad ingredients. Set aside.
  2. In a small bowl or jar with lid, whisk (or shake) together the dressing ingredients. Pour over salad and toss gently to coat.
  3. Chill in refrigerator until ready to serve.

Notes

*To make quinoa, follow package instructions.

Nutrition Information

  • Serving Size: 1/5 of recipe
  • Calories: 220
  • Fat: 14 g
  • Sodium: 200 mg
  • Carbohydrate: 16 g
  • (Fiber: 4 g
  • Sugar: 3 g)
  • Protein: 5 g

Dietary

© The Real Food Dietitians
Thai Peanut Quinoa Salad Ingredients

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