Greek Inspired Quinoa Salad

Gluten-Free Vegetarian

Calories: 280 Proteins: 7 Carbs: 27 Fats: 16 Serves: 10



2 cups BBF Organic Quinoa

1 large cucumber, quartered lengthwise & chopped

1 container of grape tomatoes, sliced in half

1/2 red onion, chopped

1 bundle parsley, chopped

1/2 container of baby greens

3/4 cup feta crumbles

2 lemons, juiced

3 garlic cloves, minced

1/2 cup BBF Naturally Refined Avocado Oil

1 tsp dijon mustard

salt & pepper to taste


1. Cook Quinoa according to package instructions. Cool.
2. While Quinoa is cooling, chop all of your vegetables and place in a large bowl.
3. Mix cooled Quinoa in with the vegetables.
4. For the dressing combine all ingredients in a bowl, whisk to combine.
5. Pour dressing over Quinoa and vegetables. Sprinkle the feta on top. Toss salad to incorporate dressing.
6. Enjoy!