Greek Quinoa Salad (Printable version)
Herby Greek quinoa with tomatoes, cucumber, olives and feta, dressed in lemon-oregano vinaigrette. Ready in 35 minutes.
# What you need:
→ Salad
01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/3 cup red onion, finely chopped
07 - 1/2 cup Kalamata olives, pitted and halved
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup fresh mint, chopped (optional)
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 clove garlic, minced
15 - 1 teaspoon dried oregano
16 - Salt and freshly ground black pepper, to taste
# How To:
01 - Rinse quinoa thoroughly under cold running water. Bring 2 cups water to a boil in a small saucepan, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and set aside to cool completely.
02 - In a large mixing bowl, toss together the cooled quinoa, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, halved Kalamata olives, crumbled feta cheese, chopped parsley, and mint if using.
03 - In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and freshly ground black pepper until thoroughly emulsified.
04 - Pour the prepared dressing over the salad mixture and gently toss until all ingredients are evenly coated.
05 - Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together. Serve cold or at room temperature.
# Expert Advice:
01 -
- It tastes even better the next day, making it the rare salad that rewards patience.
- The quinoa soaks up that tangy dressing like a sponge, so every single bite is loaded with flavor.
02 -
- Skip the rinse on your quinoa and you will taste an unpleasant soapy coating that ruins the whole dish.
- Do not dress the salad while the quinoa is still hot or the herbs will blacken and the feta will clump.
03 -
- Toast the quinoa in a dry pan for two minutes before cooking to add a nutty depth most people never bother with.
- Let the dressed salad sit out at room temperature for ten minutes before eating because cold mutes the flavor.