Greek Quinoa Salad

Name: Greek Quinoa Salad
Prep time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped (1 1/2 cups); 2 cloves garlic, minced (1 tablespoon); Kosher salt and freshly ground pepper; 1 cup quinoa, rinsed and drained several times; 2 cups halved cherry tomatoes (12 ounces); 1 bell pepper, halved, seeded, and cut into 1/2-inch pieces (1 cup); 4 mini cucumbers, peeled, halved, and cut into 1/2-inch pieces (1 1/2 cups); 1/2 cup Kalamata olives, halved and pitted; 2 tablespoons red-wine vinegar; 6 ounces feta, crumbled; 1 cup fresh parsley leaves, coarsely chopped if large; 1 cup fresh mint leaves, coarsely chopped if large; Pepperoncini, for serving

Recipe photo courtesy of Bryan Gardner

Everything you love about the Mediterranean salad—salty feta, briny olives, juicy tomatoes, and crisp cucumbers—but heartier, thanks to the addition of nutty quinoa.

45 mins 30 mins 6

Total Time Prep Servings

Ingredients

Directions

1.
Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 3 to 4 minutes. Transfer onion mixture to a large bowl.
2.
Return saucepan to medium-high heat; add quinoa, 1/2 teaspoon salt, and 1 1/2 cups water. Bring to a simmer, then reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, 14 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork; add to bowl. Let cool to warm room temperature, 15 minutes.
3.
Meanwhile, combine tomatoes, bell pepper, cucumbers, olives, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. To serve, spoon quinoa onto plates and top with tomato mixture, feta, herbs, and pepperoncini. Drizzle with some dressing from bottom of bowl, if desired.

Cook's Notes

Salad can be made without feta, herbs, and pepperoncini up to 1 day in advance. Fold them in just before serving.

Salad can be composed on individual plates, or tossed together and served family-style.

Reviews

How would you rate this recipe?

ALR7333333DW

9 AUG, 2018

Tastes Great! The recipe says to day He onions and garlic in oil then set aside. It does not say when or what to add it to later. I added it to the quinoa after it cooled. I also mixed the quinoa with the veggies rather than putting veggies on top of quinoa.
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Greek Quinoa Salad

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