- 1 cup, uncooked Quinoa
- 1 cup, diced English Cucumber
- 1 cup, diced Cherry or Grape Tomatoes
- 2 Green Onions
- 0.25 cup Raisins
- 0.25 cup, finely chopped Fresh Dill
- 0.25 cup, finely chopped Fresh Chives
Greek Yogurt Salad Dressing
- 0.5 cup Greek Yogurt
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Real Maple Syrup
- 1 teaspoon Extra Virgin Olive Oil
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
A fresh and vibrant quinoa salad with a creamy greek yogurt salad dressing and herbs!
I love a good fridge foraging recipe and always try to use up everything I got.
Food waste is a real issue, so I challenge you to see what you have left in your refrigerator and pantry and make it into a salad!
Or you can make this quinoa salad because it’s bomb!
Quinoa is a nutritious grain that is packed with protein and fiber. Making it into a salad is always a good idea as it is very filling!
Cook The Quinoa
Add 1 cup of uncooked quinoa to a pot along with 2 cups of water.
Watch the video on how to cook quinoa, click this link: How To Cook Quinoa
Once the quinoa has absorbed all of the water and is fully cooked through, fluff with a fork and allow to cool while you make the salad dressing and prep the other ingredients.
Make The Greek Yogurt Salad Dressing
Add the greek yogurt, apple cider vinegar, maple syrup, olive oil, salt and pepper to a bowl and whisk to combine.
Transfer the salad dressing to a jar with a lid and refrigerate until you are ready to serve.
Prep The Veggies and Herbs
Make The Salad
Add the cooked and cooled quinoa to a large salad bowl along with the prepared vegetables, herbs and raisins.
Pour over the salad dressing and toss to combine.
Eat immediately or store in an air-tight container in your refrigerator for up to 3 days!
This quinoa salad makes for a great lunch the next day!