Greek Olive Oil Quinoa Salad for Meal Prep
This Greek Olive Oil Quinoa Salad is a fresh choice for lunch. Try this Greek Quinoa Salad with Chickpeas and use our budget swap table for meal prep.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eppyc.com.
Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Mason jar
- Saucepan
- Stove
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Fork
- Measuring cup
- Measuring spoon
- Whisk
Ingredients
- 1 cup (170g) uncooked white or tri-color quinoa
- 2 cups (480ml) water or low-sodium vegetable broth
- ½ tsp (3g) salt
- 1 can (15 oz / 425g) chickpeas, drained and rinsed
- 1 English cucumber, diced (approx. 2 cups / 300g)
- 1 pint (280g) cherry tomatoes, halved
- ½ cup (75g) red onion, finely diced
- ½ cup (70g) Kalamata olives, pitted and sliced
- ¾ cup (100g) feta cheese, crumbled
- ½ cup (15g) fresh parsley, chopped
- ⅓ cup (80ml) extra-virgin olive oil
- 3 tbsp (45ml) fresh lemon juice
- 1 tbsp (15ml) red wine vinegar
- 1 clove (5g) garlic, minced
- 1 tsp (2g) dried oregano
- ½ tsp (3g) sea salt
- ¼ tsp (1g) black pepper
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