If you’re looking for a crazy easy dish that lasts all week long for lunches, quick dinner, or all of the above, this is your thing. Perfect for dinner with leftovers or a full week of lunch prep.
You can make this your own based on your preferences, but to me, this mix is the jackpot. I got Jeff on board with this meal by making it a little more balanced and substantial for dinner. When we have it for dinner I put the greek quinoa salad over mixed greens, topped with chicken. And then I have it for lunch the next several days. For lunch I have same as dinner, alone, or dipped with hummus.
Ingredients for Greek Quinoa Salad
- Quinoa
- Persian cucumbers
- Tomatoes
- Feta cheese
- Banana peppers
- Kalamata olives
- Basil
- S+P
- Greek dressing
I usually cook 1.5 cups of dry quinoa to make enough for dinner for three (2.5? haha) and 5-ish lunches. I “eye it” when it comes to recipes so choose the amount that works for you or try out my ratio….
- Quinoa, 1.5 cups dry
- Persian cucumbers, 4-6
- Tomatoes, two handfuls grape tomatoes or 3 roma
- Feta cheese, 6 – 10 ounces (1 to 1.5 containers)
- Banana peppers, 6 ounces (1/2 jar)
- Kalamata olives, 6 ounces (1/2 jar)
- Basil, large handful
- S+P, to taste
- Greek dressing, 1/2 bottle of Aldi Speciality Selects Greek Vinaigrette
Steps for Greek Quinoa Salad
- Cook the quinoa, set aside to cool off
- Add in all ingredients, stir
- Enjoy
This is by far my favorite quinoa salad that we make. It’s a staple in our meal rotation and I’m always please with how many meals I get out of it!
p.s. just tried this out with Hayes and she loved it! We are really trying to make sure she loves all food so she tries everything. I was shocked that she was into the banana peppers and olives, but there was clapping and lots of “more” sign language. WIN!