Recipe: Greek Quinoa Salad (Gluten & Dairy Free)

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed

• 2 cups water

• 1 cup halved cherry tomatoes

• 1 cup diced cucumber

• 1 yellow or red bell pepper, diced

• ⅓ cup finely chopped red onion

• ½ cup chopped fresh parsley

• ½ cup crumbled feta (optional — omit for dairy-free or use dairy-free feta)

• ½ cup pitted Kalamata olives, sliced (optional)

For the Dressing (corrected):

• ⅓ cup olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon fresh lemon juice

• 1 clove garlic, minced

• 1 teaspoon dried oregano

• Salt & black pepper, to taste

Directions (makes 6 servings):

1. Cook the quinoa:
   In a medium pot, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer ~15 minutes until water is absorbed. Fluff and let cool.

2. Prep the veggies:
   Chop tomatoes, cucumber, bell pepper, olives, onion, and parsley.

3. Make the dressing:
   Whisk together ⅓ cup olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.

4. Assemble the salad:
   Add cooled quinoa to a large bowl and top with all chopped vegetables.

5. Dress it:
   Pour the dressing over and toss well.

6. Add feta (optional):
   Fold in feta or dairy-free feta.

7. Serve or chill:
   Serve immediately or refrigerate for 1–2 hours for best flavor.

The Goods:

Quinoa: Complete protein + fiber to stabilize blood sugar and support gut health.
Tomatoes & Bell Pepper: Antioxidant-rich and high in vitamin C.
Cucumber: Hydrating and soothing for digestion.
Olives: Heart-healthy fats and antioxidants.
Parsley: Anti-inflammatory and nutrient dense (A, C, K).
Olive Oil: Provides monounsaturated fats for hormone balance and anti-inflammatory support.
Lemon & Garlic: Brighten flavor while supporting immunity and detox pathways.