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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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