Greek Quinoa Salad

Total Time:
1 hr 25 min
Prep:
10 min
Inactive:
1 hr
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1 clove garlic, smashed and finely chopped to a paste
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 cup quinoa
  • Kosher salt and pepper
  • 2 cups red and yellow grape tomatoes, halved
  • 1 cup pitted kalamata olives
  • 2 green onions (green and pale green part), thinly sliced
  • 2 pickled cherry peppers, diced
  • 1 small red onion, halved and thinly sliced
  • 1/2 English cucumber, cut into small dice
  • Feta, for sprinkling
Directions

Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.

Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.

Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.

Just before serving, transfer to a platter and sprinkle feta on top.


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