Ingredients:

  • 1 cup (185g) cooked quinoa
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) cucumber, diced
  • 1/2 cup (70g) Kalamata olives, pitted and halved
  • 1/4 cup (30g) crumbled feta cheese
  • 1/4 cup (30g) red onion, thinly sliced
  • 2 tablespoons (30ml) fresh parsley, chopped
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried basil
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper

Instructions:

  1. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, basil, salt, and pepper. Set aside.
  2. Prep the Ingredients: Chop cherry tomatoes, cucumber, olives, red onion, and parsley as directed in the ingredient list.
  3. Assemble the Bowls: In a large bowl (or two individual bowls), combine cooked quinoa, chopped vegetables, and feta cheese.
  4. Dress and Serve: Drizzle the lemon-herb dressing over the quinoa mixture. Toss gently to combine.
  5. Garnish (Optional): Garnish with a sprinkle of extra feta and fresh parsley. Serve immediately or pack for lunch.