Makes 6 servings (2 cups per serving)

Ingredients

• 2 cups quinoa, rinsed and drained
• 1 medium cucumber, sliced
• 16 cherry tomatoes, halved
• 1 medium red, yellow or orange bell pepper, roughly chopped
• 1 medium green bell pepper, roughly chopped
• 1 medium red onion, diced
• 12 olives (jumbo, black or Kalamata)
• 1⁄2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp grated lemon zest
• 3 cloves minced garlic
• 1 tsp dried oregano
• ¼ tsp salt
• 1/4 tsp freshly ground pepper

Preparation

1. Cook quinoa according to package directions. Set cooked quinoa aside to cool.
2. In a large bowl, combine vegetables and olives. Mix in cooled quinoa.
3. Sprinkle feta cheese over top of salad.
4. Combine oil, lemon juice, lemon zest, garlic and oregano in a small bowl. Whisk well to combine. Pour over salad.
5. Season with salt and pepper and let the salad marinate in refrigerator until ready to serve.

 

Nutritional analysis per serving: 339 calories, 12 g fat, 14 g protein, 46 g carbohydrate (39 g available carbohydrate), 7 g fibre, 348 mg sodium

My Viva Plan® Servings: 2 grains, 2 proteins, 3 vegetables, 2 fats

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