Greek Quinoa Salad
- prep time 70 min
- total time 85 min
- serves 4
3 Tbsp freshly squeezed lemon juice
1 Tbsp red wine vinegar
¼ tsp dried oregano
1 clove garlic, smashed and finely chopped to a paste
kosher salt and freshly ground black pepper
¼ cup extra virgin olive oil
1 cup quinoa
kosher salt and pepper
2 cup 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
½ English cucumber, cut into small dice
feta, for sprinkling
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.
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