Greek Quinoa Salad
Greek Quinoa Salad
Small Cube Blade
Time: Prep 15 min | Cook 15 min | Total 30 min
★ ★ ★ ★ ☆ 4.5/5
Bite-sized Recipe
Cube cucumbers and tomatoes with the Small Cube Blade, then toss with quinoa, olives, and feta for a fresh, protein-packed lunch.
Intro
A bright and refreshing Greek quinoa salad loaded with veggies, olives, and feta. Perfect for make-ahead lunches full of flavor and nutrition.
What You’ll Need
1 cup cooked quinoa, cooled
½ cucumber, diced
1 tomato, diced
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Blades to Use
Small Cube Blade
Prep Tip
Use the Small Cube Blade for uniform cucumber and tomato cubes. Store salad refrigerated up to 3 days; toss before serving.
Instructions
Step 1
Cube cucumber and tomato using the Small Cube Blade
Step 2
In a large bowl, combine quinoa, cucumber, tomato, olives, and feta
Step 3
Whisk olive oil, lemon juice, salt, and pepper
Step 4
Pour dressing over salad and toss to coat
Step 5
Pack into containers for lunch or serve immediately
For Extra Bite
Add chopped fresh mint or a sprinkle of toasted pine nuts
Nutrition per Serving
Calories: 350
Protein: 12 g
Carbohydrates: 40 g
Fat: 14 g
Fiber: 6 g
Sugar: 4 g
Post Description
Greek quinoa salad
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