Greek Quinoa Salad
Updated: Feb 3
OH SO GOOD! Refreshing, bold flavor accompanies any type of meat, but wonderfully filling as a meal. The quinoa explodes with texture and substance, while the vegetables add a crisp freshness. I experimented with many similar salad recipes creating a 'patchwork' salad but also achieving the presentation and flavors I anticipated. This salad is terrific even days after making when kept in the refrigerator. Give it a try!
¼ cup extra-virgin olive oil
3 tablespoons lemon juice, freshly squeezed
1 tablespoon balsamic vinaigrette
¼ teaspoon dried oregano
1 clove garlic, smashed
ground black pepper
1 cup quinoa
2 cups red & yellow grape tomatoes, halved
1 cup kalamata olives, pitted
2 green onions, thinly sliced
5 pickled cherry peppers, diced
small red onion, halved & thinly sliced
½ english cucumber, finely diced
1 avocado, cut in cubes
1. Whisk together the lemon juice, balsamic, 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. Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly.
3. While the quinoa is cooking, add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers, avocado and dressing; toss to coat. Add quinoa to salad ingredient and continue to toss. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
OPTIONAL: Just before serving, transfer to a platter and sprinkle feta on top.