The Works! Fully Loaded Quinoa Greek Salad - alive magazine
I present to you the salad I ate so often I almost made myself hate it. It’s so addicting, so easy and really foolproof. It combines the latest trends with the…
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Cooking tools:
- Mason jar
- Colander
- Whisk
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Can opener
- Spoon
- Airtight container
Ingredients
- 1/2 cup red onion, thinly sliced
- Juice of 1 large lemon, plus extra juice for soaking onion
- 3 Tbsp extra-virgin olive oil
- Salt
- pepper
- 2 cups cooked quinoa
- 1 - 13 1/2 oz can white beans, drained
- 1 cup cherry tomatoes, halved
- 1 cup mini cucumber, chopped
- 1/2 cup olives, halved
- 1/4 cup sun-dried tomatoes, halved
- 1/4 cup capers
- 1/4 cup artichoke hearts, quartered
- Creamy Greek “Feta” and Oregano Dressing (recipe here)
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