Serve to the kids on the road in dixie cups
This citrusy, protein-packed quinoa salad has been my secret weapon for road trips, parties, and make-ahead lunches for years. I started making it when my kids were little for road trips, so we could skip fast food, and now it’s tradition — a big container packed in the cooler, ready to go! 🌿 Gluten Free 🌿 Fresh & Healthy 🌿 Totally Addicting
LASTS FOR DAYS IN THE REFRIGERATOR!
Greek Quinoa Salad
Last night, my husband grilled the most amazing steaks! And what goes better with steaks than a fresh salad? This healthy choice is loaded with protein, tart flavor, a splash of citrus zing, and the perfect amount of fresh crunch! You'll want to add this family favorite of ours to your summer line up!
Ingredients
- 2 C. Uncooked quinoa (makes approximately 6 C. cooked quinoa)
- 8 T. Fresh squeezed lemon juice
- 3/4 C. Olive oil
- 1 Small red onion (sliced small and thin)
- 12-15 Small, crunchy cucumbers (chop as desired)
- 8 Radishes cut in half and sliced
- 1 bundle Fresh parsley finely chopped
- 1 C. Feta cheese (crumbled)
- 1 C. Kalamata olives drained
- 1/2 C. Capers
- A Dash Himalayan sea salt or to taste
- 3-6 drops Young Living Black Pepper Vitality essential oil*
- 3-6 drops Young Living Lemon Vitality essential oil*
- 6-12 drops Young Living Basil Vitality essential oil*
Instructions
- Cook quinoa and cool completely before tossing with veggies and cheese.
- Mix essential oils into the olive oil and lemon juice by shaking together in a mason jar.
- Drizzle dressing over salad and serve!
Notes
*I only recommend using Young Living Premium Essential Oils in this recipe, since they are pure enough to be ingested, and lower-quality oils may be toxic.
