Mediterranean quinoa salad from our UWGB dietetic interns

Local 5 Live Features

(WFRV) – Do you ever feel that when you eat a salad, you want to eat again an hour later?

Today, our UW-Green Bay Dietetic Interns show us a healthy and hearty option with their Mediterranean Quinoa Salad.


· 1 cup quinoa

· 1/2 tsp salt

· 1 1/2 cups water

· 2 diced tomatoes

· 1 cup diced bell peppers

· 1 cup diced cucumber

· 1 cup chopped kalamata olives

· 1/4 cup chopped green onion

For the Lemon Oregano Dressing

· 1/4 cup extra virgin olive oil

· 2 tbsp honey

· juice and finely minced zest of one lemon

· 2 tbsp chopped fresh oregano or 1 tbsp dried oregano

· 1/2 tsp kosher salt

· 1/2 tsp black pepper


1. Bring the water, salt and quinoa to a boil over low heat.

2. Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.

3. Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion.

4. Toss everything together with the Lemon Oregano Dressing.

For the Lemon Oregano Dressing

1. Whisk together the olive oil, honey, lemon zest, oregano, salt and pepper.

2. Pour over the salad while warm and toss very well.

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