Recipe courtesy of Bobby Flay

Greek Quinoa Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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. 
  2. 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. 
  3. 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. 
  4. Just before serving, transfer to a platter and sprinkle feta on top.
Michael Symon

Quinoa Power Salad

17m Easy 99%
CLASS
18m Easy 98%
CLASS
11m Intermediate 100%
CLASS
29m Easy 98%
CLASS
14m Easy 99%
CLASS
20m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now