Mediterranean Quinoa Salad

Happy Thursday! I just got back from a surprise show from Michael Rosenberg aka Passenger in Copley Square! So excited I work in the John Hancock Tower and could just run downstairs to watch. It is SO beautiful out today!!! Spring is FINALLY in the air!!!!!!!!!!!

If you don't know who I'm talking, about he sings "Let Her Go", among many other beautiful songs.

And now, for a recipe! Each week when I meal plan I try to make a big batch of something that I can eat for a few lunches and a few dinners. This week, inspired by Tom & Liz's brunch side in NY last week, I decided to make a Mediterranean Quinoa Salad.

This recipe is super easy to follow, healthy and very filling!

Mediterranean Quinoa Salad
Recipe makes 4 servings
~ 400 calories/serving

Ingredients:

1 cup of dry quinoa

1 cucumber

Lots of cherry tomatoes (I used about 2/3 of a package)

1/2 a red onion

Black or kalamata olives (I used about 2/3 of a can)

4 tbs of a light Greek dressing of your choice (or you can use a homemade lemon juice/olive oil based dressing)

1 package of crumbled feta cheese (I used Athenos)

Salt & pepper

Directions:

1. If unwashed, wash quinoa thoroughly and cook according to package instructions (I did 1 cup of quinoa to 2 cups of water and added salt)

2. While quinoa is cooking, chop cucumber, tomato, onion and olives and add to a large bowl

3. Add feta cheese to vegetables and mix with 2 tbs of dressing

4. Once quinoa is finished, add to bowl with 2 last tbs of dressing and a hefty pinch of pepper

5. Mix, chill and serve!

Easy peasy.