|Recipe from: makebetterfood
Image Credit: Kevin
Greek Quinoa Salad
“This recipe is an interesting twist on normal . 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
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.
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.
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.
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