Hello again, Bless This Mess readers! I’m so excited to be sharing one of our new favorite meals with you today: Think Greek Quinoa Salad!
Quinoa is one of those great high-protein grains that can keep you full for hours. It can be a touch strong on its own sometimes, but it’s just divine with a great dressing. This lemon-oregano dressing is just the ticket. The quinoa will absorb all that goodness and the flavor will pull everything together.
This is an excellent salad to make ahead of time. It gets more delicious with a few hours under its belt, and kept well overnight. It works well at a picnic or potluck (no mayonnaise!) and is great to have on hand for a hearty, delicious lunch when you need one.
To fill this out more, you can serve it along with some chicken, like we do, or add in a can of white beans. It’s very customizable. I like a high vegetables/goodies-to-quinoa ratio, but I’ve provided a range for the ingredients. Do what works best for you!
Not a quinoa fan? You could certainly toss this into some cooked rice or orzo pasta, or skip the grains entirely and toss the lot with several big handfuls of greens. Can’t get enough of feta? Feel free to add a bit. Whatever you fancy.
One final note: I love peperoncinis, but I don’t love the dye that’s in so many brands. I recently happened upon Jeff’s Naturals brand. No dye, just great quality, delicious peppers.
For the salad:
- 1 cup uncooked quinoa (makes 3 cups cooked)
- 1 baby cucumber or 1/2 large cucumber, sliced
- 1/2–1 orange bell pepper, diced
- 1/2–3/4c baby tomatoes, halved
- 1/2–3/4c baby spinach, torn or sliced thinly
- 1/2c sliced olives (kalamata or black olives)
- 2–4 Tbsp finely minced red onion
- a few peperoncinis for garnish, sliced if you like
For the dressing:
- 1/4c fresh lemon juice
- 1/4c olive oil
- 2 Tbsp red wine vinegar
- 2 tsp honey (more or less, to taste)
- 1 small clove garlic, finely minced
- 1/4–1/2 tsp dried oregano
- salt and pepper to taste
- First, prepare the quinoa. Rinse quinoa in a strainer, then add to a medium saucepan with 3 cups of water and a pinch of salt. Bring to a boil over medium heat. Allow to boil 5 minutes, then cover the pot, remove from heat, and let steam 15 minutes, or till water is absorbed. Fluff with a fork and set aside to cool a bit.
- While the quinoa is cooking, whisk the dressing together. Add lemon juice, olive oil, vinegar, honey, garlic, oregano, and a pinch of salt and pepper to a liquid measuring cup or small bowl and whisk until well blended. Taste and add additional honey, oregano, salt or pepper to taste.
- When quinoa is slightly cooled, toss it with the vinaigrette, cucumber, bell pepper, tomatoes, spinach, and olives. Add a few peperoncinis for good measure, and refrigerate until the whole mixture is nice and chilled.
- Serving Size: Serves 5 as a side
Thank you SO much for posting today Emily! I’m taking the day off to celebrate my oldest turning seven. SEVEN people! I am feeling old.
This would be perfect to take to a BBQ this weekend wouldn’t it! Thanks so much for stopping in.