I had a craving for olives today. I was also starting to get pretty hungry so I knew lunch had to be coming soon. What goes great with olives? Greek food! I chose to go with a quinoa base, to make it more into a meal and less of a side dish. Quinoa is so versatile, I always have some in the pantry.
4 cups cooked quinoa, following package instructions
1.5 cups halved cherry or grape tomatoes
1/2 of a red onion, thinly sliced
1 medium cucumber, diced
1 cup pitted black olives
6 oz of feta cheese
1/4 cup fresh basil, diced
1/2 cup olive oil
1/4 cup vinegar
1 teaspoon dried oregano
1 teaspoon salt
1 garlic clove, minced
Start with cooking the quinoa following the instructions on the package to make 4 cups worth. While that’s cooking – combine the olive oil, vinegar, garlic, salt, and oregano into a small bowl and whisk together (I used an old jar with a lid, put the ingredients inside and give it a few shakes).
Once the quinoa is finished cooking put it into a large bowl and set it in the fridge for about 10 minutes. Take it out after the 10 minutes, stir it up and place back inside for about another 5. It’ll still be a bit warm but not hot. Add all of the salad ingredients and the dressing to the bowl, mixing together well.
This will make 4 larger portions (I ate it alone for lunch). Or 6 side salads. It can be served still warm right after combining, or you can put it in the fridge and eat it chilled later. Delicious, healthy, and took care of my craving for olives! Enjoy!