Make ahead recipes are a lifesaver during the week, especially when evenings get busy with activities, homework and life in general! Our gluten-free quinoa salad is fast and easy to make, it’s loaded with veggies and will last in the fridge for up to 5 days. The homemade Greek dressing, using No Yolking™ – 100 % Egg White Protein Powder and cooked quinoa, make this a protein-packed salad perfect for keeping you fueled the right way.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes: 4 cups (1 L)
3/4 cup (175 mL) cold-pressed olive oil
1/3 cup (75 mL) lemon juice
1/4 cup (60 mL) red wine vinegar
3 tbsp (45 mL) No Yolking™ – 100 % Egg White Protein Powder
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) honey
2 tsp (10 mL) dried oregano leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 small cloves large garlic
1 cup (250 mL) quinoa, cooked according to package directions and cooled
1 red pepper, finely chopped
1 zucchini, chopped
1/2 cup (125 mL) marinated artichoke hearts, chopped
1/3 cup (75 mL) pitted and chopped kalamata olives
1/3 cup (75 mL) diced red onion
4 cups (1 L) baby kale or spinach
1/2 cup (125 mL) crumbled goat or sheep’s feta
Greek Dressing: Place olive oil, lemon juice, vinegar, protein powder, mustard, honey, oregano, salt, pepper and garlic in a blender or mini chopper. Blend until smooth and creamy. Transfer to an airtight container, such as a mason jar. Store tightly covered, in the refrigerator, for up to 1 week. Stir well before serving. Makes 1 1/2 cups (375 mL).
Quinoa Salad: Fluff cooked quinoa in a large bowl. Add red pepper, zucchini, artichokes, olives and onion. Drizzle 1/2 cup (125 mL) Greek Dressing over salad and toss to coat evenly. Add kale and feta, toss to combine. Store in an airtight container, in the refrigerator, for up to 5 days.
Tip: Use this salad as a fresh and satisfying filling for our Egg White Protein Wraps.