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Greek-Inspired Salad with Crispy Quinoa

By Sammi Haber Brondo

Greek-Inspired Salad with Crispy Quinoa
Ingredients:
For the Quinoa
 1 cup cooked quinoa
 2 tbsp olive oil
For the Salad
 4 oz Little Leaf Farms Baby Crispy Green Leaf lettuce
 1 ½ cups chopped mini cucumbers
 1 cup halved grape tomatoes
 1 cup diced red onion
 1 cup crumbled feta cheese
 ½ cup halved kalamata olives
 ¾ cup crushed pita chips
 ¼ cup Greek dressing of choice
 Salt
 
Directions:
For the Quinoa
1

Preheat the oven to 375 F. Line a baking sheet with parchment paper.

2

Add the cooked quinoa onto the baking sheet and drizzle with olive oil. Sprinkle with salt and spread into an even layer. Cook in the preheated oven for 30-40 minutes, tossing every 10 minutes, until crispy. Let cool and set aside.

For the Salad
3

Assemble the salad: add the lettuce, chopped cucumber, tomatoes, onion, feta cheese, olives, and pita chips. Add the crispy quinoa and toss with dressing. Serve immediately.

Category

Ingredients

For the Quinoa
 1 cup cooked quinoa
 2 tbsp olive oil
For the Salad
 4 oz Little Leaf Farms Baby Crispy Green Leaf lettuce
 1 ½ cups chopped mini cucumbers
 1 cup halved grape tomatoes
 1 cup diced red onion
 1 cup crumbled feta cheese
 ½ cup halved kalamata olives
 ¾ cup crushed pita chips
 ¼ cup Greek dressing of choice
 Salt

Directions

For the Quinoa
1

Preheat the oven to 375 F. Line a baking sheet with parchment paper.

2

Add the cooked quinoa onto the baking sheet and drizzle with olive oil. Sprinkle with salt and spread into an even layer. Cook in the preheated oven for 30-40 minutes, tossing every 10 minutes, until crispy. Let cool and set aside.

For the Salad
3

Assemble the salad: add the lettuce, chopped cucumber, tomatoes, onion, feta cheese, olives, and pita chips. Add the crispy quinoa and toss with dressing. Serve immediately.

Notes

Greek-Inspired Salad with Crispy Quinoa
IngredientsDirections