Greek Quinoa Salad combines protein-packed quinoa with crunchy, fresh veggies, briny feta, herbs, garlic & lemon. Perfect for lunch, supper or potlucks.
Course Salad
Cuisine Mediterranean
Keyword quinoa, Salad
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4
Author Elizabeth at thewildolive.org
Ingredients
For the Salad:
2cupscooked quinoa
1English or 4 Persian cukesdiced
1colored bell pepperdiced
1cupcherry or grape tomatoeshalved
1/2cuproasted red pepperdiced
1/4cupsliced pepperoncini
1/3cuppitted kalamata olivessliced
4oz.fetacrumbled
For the Dressing:
1garlic clovegrated
2Tbsp.lemon juice
1Tbsp.red wine vinegar
3Tbsp.olive oil
1/2tsp.kosher salt
1/2tsp.fresh ground pepper
3Tbsp.minced fresh herbssuch as basil, oregano and mint or a combo
1/2tsp.ground sumacoptional
Instructions
In a large stainless or glass bowl whisk together dressing ingredients. Add all the veggies and toss. Fold in the quinoa. Taste and adjust seasonings, keeping in mind feta will add a lot of salt. Gently fold in feta. Chill an hour or two before serving.
Notes
Variation:
Substitute 2 cups cooked orzo for the quinoa. This variation is best eaten the day it's made as pasta tends to get mushy in an acidic dressing.