This Greek Quinoa Salad has all of the same flavors as a traditional Greek Salad, but I added quinoa. I love the texture and heartiness the quinoa adds. It is great served along side grilled vegetables, chicken, or fish.
You can also serve this Greek Quinoa Salad as a main dish. During the summer months, we eat this salad for dinner all of the time-I am always trying to use up our garden tomatoes and cucumbers:) I usually cut up some watermelon for dessert and call it good! A perfect summer meal if you ask me!
If you are looking for a simple salad to make for your Memorial Day barbecue, give this Greek Quinoa Salad a try. I am sure you will be making it all summer long after you make it once. It’s a winner!
Ingredients
- 2 cups water
- 1 cup quinoa
- Pinch of salt
- 1 cup grape tomatoes, halved
- 1 cup chopped cucumber
- 1/3 cup pitted kalamata olives, halved
- 1/4 cup diced red onion
- 1/3 cup feta cheese
- Salt and freshly ground black pepper, to taste
Dressing:
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
Instructions
1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
2. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese.
3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.
Source: Two Peas & Their Pod
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