During my first trimester of pregnancy, I had a terrible aversion to meat along with hyperemesis. I struggled with eating enough protein each day and my nurse midwife suggested that I consider protein sources other than meat. Quinoa averages about 8 grams of protein per cooked cup and it’s loaded with amino acids and fiber. This filling and tasty Greek-style Quinoa Salad helped me survive a very uncomfortable first trimester.
This recipe is really simple and it stores well in the refrigerator. You just need a few cups of cooked quinoa, tomatoes, cucumbers, feta cheese, olive oil, vinegar, lemon juice, oregano, and basil. If I’m making it for a more than just my little family, I throw in a few diced olives and red onions (I’m not a fan of olives, unless it’s on pizza.
- 2 cups cooked quinoa
- 4 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon red wine vinegar
- 2 tablespoon lemon juice
- 1 cup diced tomatoes
- 1 cup diced cucumbers
- ¼ cup crumbled feta cheese
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Salt and pepper to taste
- ¼ cup sliced pitted lives
- ¼ cup diced red onion
- Combine olive oil, water, vinegar, lemon juice, oregano, and basil in a small bowl
- Mix well
- Add quinoa, tomatoes, cucumbers, feta cheese, and optional ingredients in a large bowl
- Mix well
- Pour dressing mixture across the salad
- Mix again
- Salt and pepper to taste.
- Store refrigerated in airtight container
I was diagnosed with a non-Celiac wheat allergy when I started my second trimester, and thankfully this Greek-style Quinoa Salad recipe is also gluten-free. I’ve heard that quinoa can be used as a good substitute for flour in chocolate cake and I’m almost brave enough to give that a try.
Do you regularly eat quinoa? I hope you’ll try this Greek-style Quinoa Salad and please let me know what you think.