Now I know Greek salad doesn’t have Quinoa or grated carrot, but adding the Quinoa makes it a complete vegetarian meal. Carrot is great to help the liver detox not only toxins, but particularly hormones. If you have a hormone imbalance, grated carrot is great for you.
You can add or subtract any ingredients you like. This is how we enjoy it.
- 1 Cup Quinoa
- 2 Cups water
- 1 x carrot, grated
- 2 x tomatoes, diced
- 1 x Lebanese cucumber, diced
- 1 piece Feta, I love Danish Feta
- 1 x red capsicum, cut into 2cm squares
- ½ red onion, thinly sliced
- ¹⁄³ Cup Kalamata Olives, I like to use the ones with the seeds in as they have more flavour. Again, use what you like.
- 2 Tbsp. White Wine Vinegar
- 3 Tbsp. Extra Virgin Olive Oil
- ¼ tsp. salt
- Pinch black peppper
- ½ tsp. dried Oregano
- Put Quinoa in a small saucepan and add water. Put the lid on and place on high heat on the stove.
- Bring to the boil and reduce heat to low.
- Allow to simmer and the water evaporate. When the water seems to have almost disappeared, turn the heat off and allow to sit for 10 minutes.
- Spread the Quinoa on a large tray or plate to cool.
- In the meantime, prepare/cut up al of the vegetables. Once the Quinoa is cooled, layer the salad on top of the Qunioa. You can add all the ingredients to a large bowl and mix them altogether if you like. This is how I would like it but not my children.
- To make the dressing: Put all of the ingredients in a jar. Put the lid on and shake vigorously so all the ingredients emulsify.
- Pour the dressing over the salad.
- Serve as is or with some grilled chicken if you need your meat.