Greek Quinoa Salad with Feta Dressing

Grain salads always tend to be so heavy in, well, the grain. And while they’re good, a grain salad is usually more carbs that I’m wanting (or let’s be real, needing) at lunch. I find myself wishing recipes had little less of the grain and a little more of the veggies.

I decided to finally stop looking and to create my own, and the end result is this Greek Quinoa Salad with Feta Dressing. And while cooked quinoa is a key player in the recipe, it’s not the emphasis. Instead, it’s balanced with ample amounts of lettuce, tomato, cucumber, and chickpeas.

Eat as a meatless main dish for lunch, or make it more filling for dinner by adding some grilled shrimp, fish or chicken over the top. You can’t go wrong either way!

In case you don't know, I have a brand new cookbook ! You can now find MEALS THAT HEAL: 100+ EVERYDAY ANTI-INFLAMMATORY RECIPES in 30 MINUTES or LESS on the shelf at the store and bring it home for your whole family to enjoy! You’ll love this family-friendly cookbook with recipes that you can use to stay healthy or tailor to treat most health conditions. Find out more about the cookbook here and here!

Green Quinoa Salad with Feta Dressing

MAKES 6 SERVINGS

Need it super-quick? Use ½ cup of your favorite Greek or other creamy salad dressing instead of making your own.

INGREDIENTS

4 cups romaine lettuce, chopped
1 cup cherry tomatoes, quartered
1 small cucumber, chopped
½ small red onion, thinly sliced
1 (15-oz) can no-salt-added chickpeas, drained
2/3 cup crumbled feta cheese, divided
1 ¾ cups cooked quinoa, cooled slightly (or one 8.5-oz pouch of ready-to-heat quinoa)
½ tsp kosher salt, divided
½ cup extra-virgin olive oil
1 tablespoon lemon juice
1 ½ tablespoon red wine vinegar
1 ½ teaspoon honey
OPTIONAL: fresh parsley leaves, chopped kalamata olives

METHOD

Place lettuce, tomatoes, cucumber, onion, chickpeas, and 1/3 cup feta cheese in a large mixing bowl.
Toss quinoa with ¼ teaspoon salt. Add to lettuce mixture.
Combine remaining ½ cup feta cheese, oil, lemon juice, vinegar, honey, and remaining ¼ teaspoon salt in a blender.
Pour dressing over salad ingredients, and toss gently to combine.