I was going through my recipes and realized that I haven’t made my Greek Quinoa Salad in such a long time! Do you ever make the same thing over and over again and forget about some other things that you’ve made and loved? It happens to me all the time!!
I almost forgot how good this is! It’s so flavorful and light, perfect for Summer! On a side note, the men in my house are not fans of cheese, so when I serve Greek Quinoa Salad, the feta is always on the side. With the feta or without, it’s such a great salad!
I’d love to hear from you! Have you put a twist on any of your quinoa salads?
Please feel free to share your ideas and tips in the comments below:)
Greek Quinoa Salad
Juice from a freshly squeezed lemon
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 clove garlic, minced
1/4 cup extra-virgin olive oil
salt and pepper, to taste (optional)
1 cup Quinoa, rinse before using
1 1/4 cups of water
2 cups grape/cherry tomatoes, halved
1/2 cup pitted Kalamata olives, diced
2 green onions (green and pale green part), thinly sliced
1 small red onion, halved and thinly sliced
2 small seedless cucumbers, diced
Bring the water and quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Allow the quinoa to cool and fluff with a fork.
Whisk together the lemon juice, vinegar, oregano, garlic and a pinch of salt and pepper in a small bowl. Olives are salty, so you may want to taste the salad first before serving and then add in salt if needed. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad so that the flavors can absorb.
When cool, transfer the cooked quinoa to a bowl and fluff with a fork. Add the tomatoes, olives, green onions, red onions and cucumbers and mix well. Add the dressing, mix well and then cover and refrigerate for at least 1 hour before serving.
Just before serving, sprinkle crumbled feta on top and enjoy!