Great recipe!! Yes, I made changes to suit our tastes, but it still turned out fantastic, which means it's a strong foundation recipe and very difficult to mess up! :-) My changes are as follows: double prepared quinoa (cooked in chicken broth), 1 cucumber seeded, 6 oz reduced fat feta, 1 tomato seeded, 1 onion. (No olives or peppers or fresh herbs.) Dressing: 3/4 c. lemon juice, 1/4 cup canola oil, 1 - 2 T of balsamic vinegar, a pinch of salt, 1 t. dried basil, 1 t. dried oregano, 1 t. minced garlic (2 fat cloves). Fantastic! Thank you for your recipe and giving me the opportunity to tinker with it for my family.
I made this for a BBQ and everyone loved it. I made the salad and the dressing the night before, kept them separate overnight and mixed them together in the morning but I didn't need to - it was great the following day too!
One of my favorites. Better the second day once the dressing has had a chance to flavor the salad.
To avoid fat I use half as much oil and it still turns out great. I don't like raw onions so I omit them and the peppers (Just because I never have them on hand) and add some canned artichokes, sliced 2 roma tomatoes and an avocado. I also use an entire cucumber. A great base salad recipe, quick and healthy. I usually add twice the basil and oregano, too. To cook perfect quinoa: 1.5C water/broth (not 2), 1C quinoa. Bring to boil, cover and cook on low for 10 min. Remove from heat and remain covered for another 10 min. Fluffy, not soggy. :)
We REALLY like this! I usually modify based on what I have around (kalmata olives, add tomatoes, or whatever) but it always turns out fantastic. My 17 month old even loves it! Easy, healthy and yummy. I'm sold! Thanks for the great recipe Fluffy!
Fantastic recipe! Enjoyed by everyone in my family.
This was amazing! I made enough to share but may just eat it all. I used a quarter of a white onion I had on hand and added chickpeas. I served it with a wholewheat pita. I will be making this again and again! Thanks for sharing.
I've made this recipe countless times. The only change I usually make is skipping or adding less onions. I also usually only use red peppers or mini red/orange peppers and not green peppers. Other than that this recipe is great. Love the dressing. Easy to make, my favorite thing to take for lunch.
Yummy! Very fresh. I used twice the red pepper and omitted the green. No other changes. We served it with Grilled Greek Chicken (#288061). There were no leftovers. Guess I'll have to double the recipes to have leftovers to try adding diced chicken the next day. Thanks for posting. We will definitely make again.
I wasn't disappointed. Made a great first course. And healthy too! I used lime juice instead of lemon and cut back on it a little and it was just the right amount of tangy flavour. Thanks for sharing.