Quinoa Power Salad
"Nutty quinoa loaded with roasted vegetables, feta, and a bright lemon vinaigrette — meal prep that you'll actually look forward to eating on day four."
The Game Plan
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Cook 1 1/2 cups quinoa according to package directions. Spread on a sheet pan to cool quickly (about 10 minutes).
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While the quinoa cools, dice the cucumbers, halve the cherry tomatoes, thinly slice half the red onion, and roughly chop 1/2 cup kalamata olives.
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Make the lemon vinaigrette: whisk together lemon juice, olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
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In a large bowl, combine the cooled quinoa with all the chopped vegetables and olives.
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Crumble 1 cup of feta cheese over the top.
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Pour the vinaigrette over everything and toss gently to combine.
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Taste and adjust seasoning. Garnish with fresh herbs if using.
