Greek Quinoa Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 439.4
  • Total Fat: 11.4 g
  • Cholesterol: 78.1 mg
  • Sodium: 242.3 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 38.7 g

View full nutritional breakdown of Greek Quinoa Salad calories by ingredient


Introduction

This dish is excellent hot or cold! You can use a rotisserie chicken for this recipe or use leftover chicken from another meal. Just make sure the seasonings don't interfere with the dressing. Unseasoned chicken is best for this. Chicken may also be omitted to make a great vegetarian recipe! This dish is excellent hot or cold! You can use a rotisserie chicken for this recipe or use leftover chicken from another meal. Just make sure the seasonings don't interfere with the dressing. Unseasoned chicken is best for this. Chicken may also be omitted to make a great vegetarian recipe!
Number of Servings: 4

Ingredients

    2 tablespoons white vinegar
    1 tablespoon lemon juice
    1 tablespoon olive oil
    1 tablespoon dill weed (dried or fresh)

    Grape tomatoes (cut in half)
    English cucumber (sliced or diced)
    Red or purple onion (sliced and diced thin)

    2.5 cups cooked quinoa
    2 cooked chicken breasts- shredded or cubed (omit for vegetarian version)
    1/2 cup reduced fat feta cheese

    Cook quinoa according to package directions. Broil or grill chicken or use the white meat from a rotisserie chicken. This is also a great way to use leftover chicken!

    Mix vinegar, lemon juice, olive oil and dill weed together. Pour over chopped vegetables, mix and allow to sit for at least 10 minutes.

Directions

Cook quinoa according to package directions. Broil or grill chicken or use the white meat from a rotisserie chicken.

Mix vinegar, lemon juice, olive oil and dill weed together. Pour over chopped vegetables, mix and allow to sit for at least 10 minutes.

Add quinoa and chicken to vegetables and mix well. Top with feta cheese and serve!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NYS_EMT.