This salad is a variation I developed based on my orzo Greek salad. I also added cannellini beans to up the protein level. This recipe would make a great Meatless Monday recipe or quick salad to take for lunch. I like to prepare this salad the night before so the flavors have time to combine. Enjoy!
Greek Salad with Quinoa and Cannellini Beans
Enjoy a Mediterranean-inspired salad full of delicious ingredients!
Print Pin RatePrep Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Calories: 312kcal
Ingredients
- 1 cup quinoa
- 1 (15 ounce) can cannellini beans
- 1 large tomato , diced (approx. 1 cup)
- 2 tablespoons parsley , chopped
- 2 tablespoons pomegranate vinegar , or your favorite vinegar
- 2 tablespoons extra virgin olive oil , divided
- 1/4 teaspoon ground pepper
- 1/2 cucumber , peeled, cored and diced (approx. 1 cup)
- 1/2 cup black olives , sliced
- 2 green onions , diced
- 2 tablespoons fresh lemon juice
- 1-2 teaspoons dried oregano
- 2 to 3 cups chopped romaine lettuce , optional
- 1/2 cup feta cheese , crumbled, optional
- pepperoncini
Instructions
- Cook quinoa according to package directions. Set aside until cool.
- Meanwhile, toss cannellini beans, tomato and parsley with vinegar, 1 tablespoon oil and ground pepper. Set aside 10-15 minutes to allow flavors to develop; stir occasionally.
- Add quinoa, remaining 1 tablespoon oil, cucumber, olives, green onion, lemon juice and oregano to bean mixture. Toss lightly.
- To serve, garnish with feta and pepperoncini, as desired. May be served over romaine lettuce if desired.
Nutrition
Calories: 312kcal | Carbohydrates: 32g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 480mg | Potassium: 436mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1875IU | Vitamin C: 12.7mg | Calcium: 149mg | Iron: 2.8mg
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Mediterranean Greek Salad recipe with quinoa and cannellini beans for extra protein!
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