Gluten-Free Greek Quinoa Salad Recipe

Gluten-Free Greek Quinoa Salad Recipe

This is a twist of traditional tabouleh, but instead of using cracked wheat, I used couscous to make it gluten free. This recipe is part of my pandemic pantry meals collection, whereby I’m using what I have in my fridge – and may not have everything, but it still comes out delish! Want to add even more plant-protein power to this dish? Add in some garbano beans!

You Will Need:

  • 4-5 cups of cooked quinoa
  • 1/2 cup chopped fresh mint
  • juice from 2 lemon
  • 2 tablespoons good olive oil
  • 2 peeled and diced cucumbers
  • 3/4 cup of feta cheese
  • 1/2-3/4 cup of parsley (if you have it! I did not!)
  • 2 medium tomatoes, diced
  • 1 small red onion, diced
  • healthy pinch of salt
  • kalamata olives (optional)

How to Prepare:

Cook quinoa in a rice cooker or pot. I add in a little vegetable oil so it stays plump after cooking.

Cool quinoa and mix in with all of the diced vegetables, cheese, lemon, olive oil and mint/parsley.  Add in salt after you have mixed in all of the ingredients. Taste, add salt & adjust.

This dish is best served slightly chilled or room temperature.


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