- 4 cups cooked quinoa, slightly cooled
- 1 English cucumber, quartered and sliced
- 1 bell pepper, diced (I used orange)
- ½ red onion, diced
- 1 cup kalamata olives, halved
- 1 cup sun-dried tomatoes
- 2–4 ounces crumbled feta cheese
- ½ batch Greek dressing (see recipe below or in THIS blog post.)
- 4 cups raw kale, optional
- 2 cups of protein, optional (shredded chicken, diced shrimp, chickpeas, etc.)
Greek Salad Dressing Recipe
- 1/3 cup and 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil,
- 3/4 tsp black pepper
- 3/4 tsp salt
- 3/4 tsp onion powder
- 3/4 tsp spicy brown mustard
- 1/2 cup and 2 tsp red wine vinegar (you can substitute up to half white vinegar without altering the taste)