Open Arms of Minnesota

Weekly Recipe #264: Greek Salad with Lemon and Herbs

By Stephanie Mork, Open Arms Photojournalist Intern

                 Photo credit:         Susan Lucas Hoffman/Flickr

Greece has always been on my bucket list. This little plant-filled salad has the power to transport me to the sunny, dreamy beaches of Santorini. It makes a perfect lunch salad to pack in a mason jar and bring to work when you need a fresh pick-me-up!
It is packed full of citrusy taste and fresh veggies and follows the trendy

Mediterranean diet of today’s food world. Olive oil, olives, tomatoes, herbs, veggies and feta cheese – YUM. Lots of healthy fats, fiber and BIG flavor for the win. You don’t even need to travel to Greece when you’ve got this waiting for you in the fridge.

Greek Salad with Lemon and Herbs

(Serves 4-6)

Adapted from pinchofyum.com

Ingredients:

  • 1 cup cooked quinoa
  • One 14-oz can garbanzo beans
  • 3 cups chopped tomatoes
  • 3 cups chopped herbs (parsley, mint, basil or whatever you prefer)
  • 2 cups chopped red onion
  • 2 cups chopped cucumber
  • 1/2 cup chopped kalamata olives
  • 1/2 cup feta cheese
  • olive oil
  • salt and pepper
  • lemon juice

Directions:

  1. Cook quinoa according to directions.
  2. While quinoa is cooking, chop vegetables and herbs.
  3. Toss everything together.
  4. Drizzle olive oil, lemon juice and salt and pepper over salad as desired.
  5. Devour.

Pro tips:

This salad is meant to be Greek, but if you have other veggies on hand use those! Roasted sweet potatoes, chopped asparagus, chopped spinach and other types of beans like white beans or lentils are yummy. Add a protein like grilled chicken to make it an entrée.


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