Quinoa Greek Salad recipe
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Quinoa Greek Salad

Dairy Farmers of Canada
Comments
  • Course Salads
  • Prep. Time 20 mins
  • Cooking Time 30 mins
  • Yields 4 servings

A hearty make-ahead salad ready for lunch.

Ingredients

1 cup (250 mL) milk
1/2 cup (125 mL) water
3/4 tsp (3 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) quinoa, rinsed
grated zest of one lemon
2 tbsp (30 mL) lemon juice
2 tomatoes, chopped
1 sweet pepper, (any colour), chopped
1 English cucumber, chopped
1/2 cup (125 mL) diced red onion
1 cup (250 mL) drained, rinsed, canned red beans
1 cup (250 mL) diced Canadian Feta cheese

Did you know that 83% of girls and 61% of boys between the ages of 10 and 16 get less than the minimum number of recommended servings of Milk and Alternatives?

Canada's Food Guide recommends 3-4 daily servings of Milk and Alternatives for this age group.

Preparation

In a deep saucepan, combine milk, water, oregano, salt and pepper. Bring to boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes. Transfer to bowl. Stir in lemon zest with fork; let cool. Stir in remaining ingredients.

Serve or refrigerate up to 1 day.

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Nutritional Info

Per serving
Energy: 351 Calories
Protein: 17 g
Carbohydrate: 54 g
Fat: 8 g
Fibre: 8.8 g
Sodium: 514 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 23 % / 251 mg
Vitamin C: 91 %
Folate: 62 %
Magnesium: 53 %
Phosphorus: 39 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 3/4 milk product serving(s) per person.


Did you know that only 1 in 3 Canadians get enough daily milk products? Make sure you do!

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