Print

Greek Quinoa Salad


  • Author: Cassie Johnston
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Entrees

Description

This Greek Quinoa Salad is the perfect vegetarian lunch or a great healthy side dish! Make up a batch on the weekend and eat on it all week long.


Ingredients

  • 1 cup quinoa (recommended: Bob’s Red Mill)
  • 1 1/2 cup vegetable broth
  • 1 medium cucumber, peeled, seeded (if preferred) and diced
  • 8 ounces grape tomatoes, halved
  • 1 medium red bell pepper, seeded and diced
  • 1 loose cup fresh parsley, minced OR 3 tablespoons dried parsley
  • 1 small red onion, diced
  • 1 cup kalamata olives, halved
  • 4 ounces feta, crumbled or cubed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1 tablespoon fresh dill or 1 teaspoon dried
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon honey
  • 1 teaspoon lemon juice

Instructions

  1. In a medium saucepan stir together quinoa and vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes. Then fluff with a fork.
  2. In a large mixing bowl, combine cooked quinoa, cucumber, tomatoes, red pepper, parsley, onion, olives and feta.
  3. In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, honey and lemon juice. Pour over salad and stir to combine. Refrigerate for at least a half hour to allow flavors to meld.

Keywords: entrees, sides, lunch, quinoa, whole grains, vegetables

Skip to toolbar