Although I love salad, sometimes salad gets old; especially the same salad over and over again. In order to make a great greek salad, its all about the dressing, but most dressings are full of oil and fat. In order to make the perfect Skinny Quinoa Greek Salad, I first had to mastered the dressing.
As we all know, we need to get our greens. The more nutrient dense, the better. So, I try to eat at least one large salad a day; sometimes more than once. Regardless of the salad ingredients, the struggle is always the dressing. For instance, typical greek salad dressing is half oil, which defeats the purpose of eating a salad.
In fact, Skinny Quinoa Greek Salad with OMG Oil-Free Dressing is so close to a real greek salad, you will be surprised. Because to the texture of the quinoa, the greek salad absorbs the flavors of the dressing.
First, calories are calories, and a salad can be ruined by the ingredients and the dressing chosen. Sometimes, I watch someone who thinks they are being ‘good,’ by eating salad, when in reality there are more calories in the toppings and dressing than a burger and fries.
In my opinion, the dressing is the game changer. And, if I don’t say so myself, this is the BEST dressing I have ever made. Not only is it oil free, it is fabulous, if I do say so myself.
Furthermore, adding the quinoa gives the salad a texture and absorbs the dressing. Obviously, feta isn’t in the salad, yet it tastes like it is with the quinoa.
Nutrient Dense never tasted so good! The dressing is “to die for.” If you are looking for an oil-free dressing, this is my new favorite.
- 1 large head Romaine lettuce, cleaned, core removed and chopped
- 1 cup cooked quinoa, cooled before putting in salad.
- 1 medium red onion, sliced
- 1 large English cucumber, cut in slices and quartered
- 1/2 cups Kalamata Olives, cut in half
- 1 cup grape tomatoes, cut in half
- 1 15 ounce can chickpeas (drained and rinsed)
- 1 15 ounce can sliced beets (drained and rinsed) or fresh roasted beets, sliced
- 1/2 cup red cabbage
- Mild banana peppers
- 1/2 cup hummus of choice (I used Engine Brand)
- 1/4 cup lemon juice (juice of 2 lemons)
- 3 Tablespoons Red Wine Vinegar
- Cut the Romaine lettuce into bite sized pieces
- Cut the red onion in half, then cut into slivers on each side of the half
- Cut olives and tomatoes in half
- Cut the cucumber into slice and then quarters
- Place all ingredients in a large bowl
- Add quinoa
- Add all ingredients to a measuring cup
- Using a whisk, whisk the ingredients together
- Pour over salad and toss