We were home in MT a few months ago, and my sis-in-law (thanks Jena’!) brought the most amazing salad to our get together. Greek quinoa salad.
It’s tangy and fresh and packed with all the essential nutrients of a well-balanced meal. Sold?
I’ve made it at LEAST 10 times in the last few months. I usually make a huge batch and dish up a bowl for lunches throughout the week–super simple, fresh and the flavor gets even better the next day.
This week, I’ve picked some cherry tomatoes (pic is the next batch of tomatoes–already chopped up the ripe ones) and green onions from my little potted garden to toss in. Love growing my own food!
- 2 cups quinoa, cooked (I cook mine in chicken broth.)
- 2 cucumbers, peeled and sliced
- 2 heaping cups of sweet cherry tomatoes, halved (red or yellow or both)
- 4 green onions, sliced
- 1 small red onion, chopped
- 4 pickled cherry peppers, seeded and chopped
- 1 jar of pitted kalamata olives, halved
- feta, to taste (I add a small container of feta cuz the hubs LOVES feta)
- 3 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1/4 cup olive oil
- 1/4 tsp oregano
- 1-2 garlic cloves, minced (or 1 tsp minced)
- salt and pepper to taste
- 1. Cook the quinoa according to package instructions. Usually it's double the water. So 2 cups quinoa, 4 cups water. I add some chicken broth in it to season the quinoa. Cook for 15 minutes.
- 2. Let it cool completely before adding veggies.
- --cherry tomatoes
- --kalamata olives
- --green onions
- --red onion
- --pickled cherry pepper
- 3. Add the veggies to the cooled quinoa.
- 4. Assemble the dressing ingredients, and pour into quinoa salad. Mix well.
- 5. Top with feta.
- 6. Serve immediately or refrigerate until you're ready to indulge!