Greek Quinoa Salad
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1⁄4 teaspoon dried oregano
- 1 garlic clove, smashed and finely chopped into a paste
- kosher salt
- fresh ground black pepper
- 1⁄4 cup extra-virgin olive oil
- 1 cup quinoa
- kosher salt
- fresh ground black pepper
- 2 cups grape tomatoes, halved (red and yellow)
- 1 cup kalamata olive, pitted
- 2 green onions, thinly sliced (green and pale green parts)
- 2 pickled cherry peppers, diced
- 1 small red onion, halved and thinly sliced
- 1⁄2 English cucumber, cut into small dice
- feta cheese, 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 just 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 with salted water and cook about 15 minutes; drain any remaining water that has not been absorbed.
- Transfer quinoa to a bowl, fluff with a fork and let it sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, 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 cheese on top.
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RECIPE SUBMITTED BY
DailyInspiration
United States