Greek Quinoa Salad

A  while back I mentioned a weight loss challenge that our family is doing.  Well, after the Super Bowl and Valentine’s Day and Aiden’s two birthday celebrations I am now back on track.  For whatever reason, I do best at eating well when I eat the same thing practically every day.  So I am always grateful to find a hearty and nutritious staple like this greek quinoa salad.

Enter this tasty little dish.  I have been making a batch of it every Sunday and then I eat it over baby spinach for lunch the rest of the week.  It is flavorful, filling and comes in under 225 calories per serving when divided into 5 portions.  This has made keeping my calories down a snap :)

Ingredients

• 1 cup dry quinoa {I use red, but white or mixed work too}
• 2 cups vegetable broth {you can use water if you don’t have broth on hand}
• 1/2 tsp seasoning salt {more if you skip the broth}
• 1 tsp dried dill
• 1/2 cup diced onions
• 1 cup diced bell pepper
• 1 tomato, diced
• 1 cup diced cucumbers
• 1/2 cup chopped artichoke hearts
• 1/2 cup chopped kalamata olives
• 4 oz crumbled feta {I use fat free to keep the calories down}

Directions

1. Rinse quinoa.  Combine quinoa, broth {or water}, seasoning salt and dill in a saucepan and cook according to package directions.
2. While the quinoa is cooking, do all of your chopping and prep.
3. Once quinoa is done, stir in the remaining ingredients.  Eat at once, or store in the fridge for up to one week.
4. Eat alone or serve over chopped baby spinach.