Greek Quinoa Salad

Ingredients for Salad

• 1 cup uncooked quinoa
• 2 cups water
• 2 cans chunk light tuna in water*
• 6 oz. feta cheese**
• 1 cup grape tomatoes
• 2 mini cucumbers (or 1/2 an English cucumber)
• 1/2 of a red pepper
• 1/4 of a Spanish/sweet onion
• 10-12 pepperoncini peppers
• 1/4 cup chopped parsley

*I started using chunk light tuna when I was pregnant because light tuna contains less mercury, but you can use a different type of tuna if you prefer.
**Be sure to use real feta cheese for the recipe to be gluten-free. Processed ‘cheese food’ may contain gluten.

Ingredients for Dressing

• 1/3 cup of olive oil
• 3 tbsp. of red wine vinegar
• 1/4 of a Spanish/sweet onion
• 1 tsp. of dry oregano
• salt & pepper

Step One: Cook Quinoa

I usually do this step the night before so it’s all ready to go the next day.

Add 1 tbsp of olive oil to a non-stick skillet with high sides. Preheat the skillet over a low to medium flame while you wash the quinoa under cold water in a mesh strainer to let the water drain. Put the quinoa into the skillet and let it toast for 5-7 minutes, turning it occasionally so it doesn’t burn. Add 2 cups of water, salt to taste, cover skillet with a lid, reduce the flame, and let cook for 20 minutes until all the liquid has evaporated. Remove from flame and let cool. (If you cook the quinoa the night before, be sure to refrigerate it until you need it.)

Step Two: Assemble Dressing

Mix olive oil, red wine vinegar, oregano, salt & pepper. Add 1/4 of a finely chopped Spanish/sweet onion, and let sit while you prep the salad.

Step Three: Assemble Salad

Chop red bell pepper, cucumber, tomatoes, and onions to preferred size (I usually halve the tomatoes and cut the cucumber in half, then half again, and then slice them). Crumble feta. Drain tuna. Put everything in a big bowl. Add whole pepperoncini peppers, quinoa, and dressing. Mix well.