After a delicious Mediterranean dinner in NYC last night, I felt inspired to prepare a Greek salad with quinoa for the week ahead. I still had some yellow pepper in fridge and added them for more color and taste. It’s very refreshing and tasty, also a great choice as a side salad for BBQ tomorrow.

1 cup cooked quinoa
1 cucumber
½ cup grape tomatoes
½ cup feta cheese
¼ cup pitted kalamata olives
Oil, vinegar and lemon for vinaigrette.
Cut the cucumber and half the tomatoes, mix together with the quinoa. Add olives and cheese and add the vinaigrette. I suggest to only use a dash of vinaigrette since the olives and cheese already provide a good source of fat.