Kale Quinoa Greek Salad
A hearty twist on a classic Greek salad. Packed with protein-rich quinoa, tender baby kale, and vibrant veggies, all drizzled with a homemade Dijon-oregano dressing.
Servings: 4
Calories: 283kcal
Ingredients
Quinoa Greek Salad
- 1 cup quinoa cooked
- 6 cups baby kale spring mix
- 1 cup cherry tomatoes halved
- 1 cup green peppers quartered and sliced
- 1 cup cucumber seeded and sliced
- ½ cup red onion sliced
- ¼ cup kalamata olives pitted
- ½ cup crumbled feta cheese
Red Wine Vinaigrette
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 2 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Instructions
Quinoa Greek Salad
- Boil Quinoa: Rinse 1 cup quinoa. Boil in a large pot of water for 10–12 minutes. Drain, return to the pot, and let sit covered for 5–10 minutes. Cool completely.
- Mix Greens and Quinoa: In a large bowl, toss 6 cups of baby kale spring mix with the cooled quinoa.
- Add Veggies: Add 1 cup cherry tomatoes (halved), 1 cup sliced green peppers, 1 cup sliced cucumber, and ½ cup sliced red onion.
- Dress and Finish: Drizzle with the vinaigrette, toss gently to coat, then top with ½ cup crumbled feta and ¼ cup kalamata olives.
Red Wine Vinaigrette
- Make Vinaigrette: Add all ingredients to a bowl and whisk to combine until emulsified. If possible, allow the dressing to sit for 30 minutes for flavors to combine, then whisk again just before serving.
Nutrition
Calories: 283kcal | Carbohydrates: 39g | Protein: 11g | Fat: 15g | Cholesterol: 17mg | Sodium: 712mg | Potassium: 594mg | Fiber: 6g | Sugar: 4g