I absolutely love a good Greek salad and could genuinely eat it every day. Adding quinoa makes it a little more filling and this makes the perfect lunch for busy days.
This gorgeous salad bowl in the picture above gets used pretty much every day and it’s by Garden Trading Company.
200g baby tomatoes
1 red pepper
2 cups cooked quinoa (3/4 cup uncooked quinoa makes around 2 cups cooked)
½ red onion
½ cup Kalamata olives pitted
½ lemon juice
2 tbsp olive oil
Salt & pepper to taste
lots of fresh parsley
Rinse your quinoa, place in a pan with some dried oregano and a little lemon zest and a drizzle of olive oil and a pinch of salt and cook according to your packet instructions.
Chop all the veggies, herbs and olives.
Add the quinoa, cucumber, lentils, tomato, red pepper, red onion, herbs, and olives to a salad bowl.
Add lemon juice, olive oil, salt, and pepper. Give it a good mix and enjoy