Description
A warm and flavourful dinner – perfect for fall and winter.
Ingredients
Scale
For the salad:
- 2 tomatoes
- 1 cucumber
- 1 green pepper
- 1/2 red onion
- 1 cup quinoa
- 1/4 cup feta cheese, optional
For the salad dressing:
- 1/4 cup cold-pressed, extra virgin olive oil
- 2 Tbsp lemon juice
- 2 Tbsp white wine vinegar
- 1/2 Tbsp oregano
- 1/2 tsp minced garlic
- Sea salt, to taste
For the tzatziki:
- 1/2 cucumber
- 1 Cup Greek yogurt
- Juice from one lemon
- 1 Tbsp dill
- 2 tsp minced garlic
Instructions
- In a small pot, place the quinoa with 2 cups of water. Turn to high until it begins to boil, then turn to a simmer and set your timer for 20 minutes.
- For your salad, chop cucumber, tomatoes, pepper, and onion into large bite-size pieces and place in a large bowl. Add in feta if desired.
- Combine all the ingredients for the dressing and toss with salad. Set the salad aside.
- For the tzatziki, chop your cucumber into small pieces and mix in a small bowl with the yogurt, garlic, lemon juice, and dill.
- When quinoa is done, divide among four bowls and top with the salad and some tzatziki.
- Serve warm (or cold works too!).
Notes
Make it Vegan
Omit the feta cheese and use coconut yogurt.
Nutrition
- Serving Size: 4