Ingredients

The following ingredients have 12 Servings
  • 1 cup Quinoa (dry)
  • 4 cups chopped kale
  • 8 oz feta cheese (crumbled)
  • 1/2 cups English cucumber (sliced into bite sized chunks (about 2 ))
  • 1 cup cherry tomatoes (sliced in half)
  • 1 orange bell pepper sliced thinly (into match sticks)
  • 1 8 oz jar pitted kalamata olives (sliced in half (15-20 olives)
  • 1/2 cup pepperoncini peppers

Instruction

  • Measure one cup dry quinoa and cook according to package directions. When the quinoa is done, remove it from the stove and scoop it into a strainer to allow the excess liquid to drain. Transfer to a large bowl.
  • Remove the ribs from the kale. Tightly roll the kale leaves and slice the kale into ribbons.
  • Slice the cucumber in half lengthwise and remove the seeds by running a spoon down the middle. Chop the cucumber into bite sized pieces. Slice the cherry tomatoes, bell pepper & olives. Add these items and the pepperoncini peppers into the salad bowl.
  • When the quinoa has cooled, add it and the crumbled feta cheese to the salad bowl and toss it with the Homemade Greek Vinaigrette Salad Dressing.
  • This can be served at room temperature or chilled. It's also great the next day.
  • Nutritional information based on 6 2 cup servings and includes Greek Vinaigrette Salad Dressing.