[Meatless Monday] Greek Quinoa Salad

Welcome to another spring work week! Once again, I woke up to sunshine and the makings of a beautiful day...WHY does it seem like its always rainy on the weekends and gorgeous when we're stuck inside for work. I think this is a sign from above that we need to just give up. What's with this whole "work" deal? Is it really necessary in order to lead a happy and comfortable life?

Someone, please quit work and test out this "jobless" life for me. Sorry that I'm too afraid to myself :)

While work can't responsibly be avoided on these lively spring days, eating "springy" can help ease the pain. This Greek quinoa salad is a refreshing and filling meatless meal that you can either enjoy as a lunch or just a side. I brought it to a picnic a few weekends back and it was a pretty solid hit! The dressing is light and I always appreciate the interesting texture of the quinoa.

There are also countless additional veggies you can add to this salad: olives, artichokes, asparagus. Its all up to your personal preference and what you have on hand!

Greek Quinoa Salad 

Inspired by The YONUT

Servings: ~4-6

Salad Ingredients
2 cups quinoa, cooked
1 cup chickpeas, rinsed
3/4 cup cucumbers, chopped
3/4 cup cherry/grape tomatoes, halved
1 packed cup fresh spinach
Optional additions: feta, black olives, artichokes, avocado, asparagus


Dressing Ingredients

2 tablespoons olive oil

2 tablespoons sherry cooking wine

Juice from 1/2 lemon

1/8 teaspoon basil (dried or fresh/frozen)

Salt and pepper to taste

• Allow quinoa to cool to room temperature. In a medium bowl, chop fresh spinach into medium fine pieces using kitchen scissors. Add and combine remaining ingredients.

• In a cup or small bowl, combine all dressing ingredients and whisk with a fork until well combined. Pour over quinoa-veggie mixture, and stir until incorporated. Keep in fridge until serving.