Greek Quinoa Salad

Name: Greek Quinoa Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1/2 cup quinoa (rinsed); 1 cup water; 1/2 teaspoon salt; 1 red bell pepper (seeds removed, diced); 1 cup cherry tomatoes (halved); 1/4 cup kalamata olives (pitted, halved); 1/3 cup roasted red peppers (chopped); 1 medium english cucumber (diced); 1/4 cup peperoncinis (chopped); 1/2 cup feta cheese (crumbled); 5 green onions (white and green parts chopped); 1/4 cup fresh parsley (chopped); 1/4 cup fresh mint (chopped {optional}); 1/4 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 2 tablespoons lemon juice; 1 teaspoon honey; 1 garlic clove (minced); 2 teaspoons dried oregano; 1/4 teaspoon salt; 1/8 teaspoon of black pepper

This Greek Quinoa Salad is a gluten-free, vegetarian salad that is simple to make. Quinoa is mixed with fresh vegetables, roasted red pepper, kalamata olives, feta cheese, peperoncinis and tossed in a light Greek dressing. It is perfect meal-preparation for lunches and side dishes throughout the week.

Prep15 min
Cook10 min
Total25 min
Makes6 servings
Calories207

Ingredients

6 servings

For the Salad:

1/2 cup quinoa (rinsed)
1 cup water
1/2 teaspoon salt
1 red bell pepper (seeds removed, diced)
1 cup cherry tomatoes (halved)
1/4 cup kalamata olives (pitted, halved)
1/3 cup roasted red peppers (chopped)
1 medium english cucumber (diced)
1/4 cup peperoncinis (chopped)
1/2 cup feta cheese (crumbled)
5 green onions (white and green parts chopped)
1/4 cup fresh parsley (chopped)
1/4 cup fresh mint (chopped {optional})

For the Dressing:

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon honey
1 garlic clove (minced)
2 teaspoons dried oregano
1/4 teaspoon salt
1/8 teaspoon of black pepper

Method

1
Rinse the quinoa under water using your hands to make sure it all gets rinsed well.
2
In a medium pot boil the 1 cup water. Add the quinoa and a 1/2 teaspoon of salt and bring to a boil.
3
When the water begins to boil, turn the heat to low and simmer with the cover on for about 10-15 minutes, or until the water is absorbed. Fluff with a fork and let cool.
4
While the quinoa cools put the bell pepper, tomatoes, olives, roasted red peppers, cucumber, peperoncinis, feta cheese, green onions, parsley and mint in a large mixing bowl. Mix together until everything is combined.
5
In a salad dressing container or mason jar combine the dressing ingredients and shake or whisk to combine.
6
Add the quinoa to the salad and the dressing. Toss gently to combine. Taste and adjust seasoning to your tastes.

Notes

Store the leftover Greek Quinoa Salad in an airtight container for up to 4 days. You might need to add more dressing when you are ready to eat the salad.