Greek Quinoa Salad

Recipe from: makebetterfood
Image Credit: Kevin

Greek Quinoa Salad

“This recipe is an interesting twist on normal greek salad. Quinoa is a 'super grain' that's packed with vitamins and nutrients. It's easy to prepare and goes very well with the vegetables used here.” Kevin

Quinoa

1 cup quinoa

Using a fine mesh strainer, rinse quinoa under cold water.

2 cups water

¼ teaspoon salt

Bring quinoa, water, and salt to a boil in a medium saucepan over medium heat. Boil for 5 

minutes and then reduce heat to a simmer. Cook until quinoa is soft, about 15 minutes. 

Remove from heat and fluff with a fork. Allow quinoa to cool to room temperature.

Transfer quinoa to a large bowl.

Salad

1 cup grape tomatoes, halved

1/8 teaspoon salt

Cut grape tomatoes in half and season lightly with salt. Place in a colander over the sink to let 

excess water drain.

1 medium cucumber

1/8 teaspoon salt

Peel cucumber, cut into quarters lengthwise, thickly slice, and add to colander with tomatoes. 

Season with additional salt and toss to combine. Let rest.

½ small red onions

½ cup pitted kalamata olives, or to taste

Dice onion and place in a large bowl with quinoa. Add olives.

Gently press excess water from tomatoes and cucumbers and add to bowl.

4 ounces (about ½ cup) feta cheese

Crumble feta cheese over vegetables.

Vinaigrette

2 teaspoons red wine vinegar

2 teaspoons fresh oregano, chopped OR 1 teaspoon dried oregano

1 teaspoon lemon juice

¼ teaspoon salt, or to taste

¼ teaspoon fresh ground black pepper, or to taste

In a small mixing bowl or measuring cup, whisk together vinegar, lemon juice, and spices.

5 tablespoons extra-virgin olive oil

Add the olive oil to the vinegar mixture in a slow, steady stream while whisking.

Whisk vigorously to combine.

Add the vinaigrette to the salad and toss to combine.

Taste and add additional salt or pepper as desired.

Serve immediately.

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