FOOD FRIDAYS: Lemony Herb-Loaded Chopped Greek Salad
If you’re looking for an easy make-ahead lunch that you can enjoy all week long, this is the recipe for you! Salads can get boring, why not change it up and try this Lemony Herb-Loaded Chopped Greek Salad.
This salad is packed with fresh herbs and veggies, including tomatoes, cucumbers, red onion and radishes. The addition of quinoa and white beans makes for a heartier and more satiating salad than just plain veggies, making it easier to keep late afternoon snacking at bay. Want even more protein? Try adding chicken or shrimp.
This recipe is also perfect to make ahead of time – similar to tabbouleh, it will just soak up even more flavour as it sits in the fridge, making this quinoa salad a perfect meal prep recipe.
1 cup uncooked quinoa
1 14-ounce can of white beans (lentil and garbanzos are great too)
3 cups chopped tomatoes
3 cups chopped fresh herbs – mint, parsley, and basil
2 cups chopped red onion
2 cups chopped cucumbers
1/2 cup chopped kalamata olives
For the dressing:
salt and pepper
Cook the quinoa according to package directions. While the quinoa cooks, chop all your veggies.
Toss everything together!
Dress to taste with olive oil, salt, pepper, and lemon juice.