I have a confession!
I am addicted to Greek Salad, and Greek food, and Avgolemono soup, but Greek Salad tops it all. I usually just eat the traditional Greek Salad of chopped vegetables, feta, olives, pepperoncinis and the delicious vinaigrette they put on it.
Last week I was trying to decide what to make for my week of lunches and decided to try Greek Quinoa Salad.
While it isn’t the same as my favorite traditional salad I still really liked it. Especially because it has quinoa, a healthy grain, in it.
The website Mind, Body, Green talks about 7 benefits of quinoa:
- Protein rich
- Twice as much fiber as most other grains
- Contains iron
- Rich in magnesium
- High in Riboflavin (B2)
- High content of manganese (antioxidant)
I love being able to add something healthy like quinoa into a salad that I already love and is packed full of veggies.
It is easy to whip up and easy to eat up! This recipe makes a large bowl so it’s perfect for a party, get together, or to have for lunches throughout the week and as a side to your dinner.
- 1 cup quinoa
- 2 cups water
- Few pinches of salt
- 1 cup grape tomatoes, halved
- 1 cup chopped cucumber
- ¼ cup pitted kalamata olives, halved
- ¼ cup diced red onion
- ¼ cup feta cheese
- ¾ cup red pepper, chopped
- ¼ cup pepperoncinis, chopped (optional)
- Salt and pepper to taste
- FOR DRESSING
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Rinse the quinoa under cold water using a small holed strainer so the quinoa doesn’t fall through. In a medium pot bring to a boil water, salt and quinoa over medium heat. Boil for 5 minutes, turn the heat low and simmer for 15-17 minutes (until water is absorbed).
- Remove quinoa from the heat and fluff with fork. Let quinoa cool to room temperature.
- In a large mixing bowl, combine tomatoes, cucumber, olives, onion, red pepper, feta cheese and quinoa.
- For the dressing, whisk together the red wine vinegar, olive oil and oregano. Pour dressing over the salad once you a ready to eat the salad, stir to mix well. Season with salt and pepper to taste and add pepperoncinis (optional).
- Cover and refrigerate leftovers.
Recipe slight adapted from Two Peas and Their Pod