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Think Greek Quinoa Salad


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Ingredients

For the salad:

  • 1 cup uncooked quinoa (makes 3 cups cooked)
  • 1 baby cucumber or 1/2 large cucumber, sliced
  • 1/21 orange bell pepper, diced
  • 1/23/4c baby tomatoes, halved
  • 1/23/4c baby spinach, torn or sliced thinly
  • 1/2c sliced olives (kalamata or black olives)
  • 24 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
  • 1/41/2 tsp dried oregano
  • salt and pepper to taste

Instructions

  1. 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.
  2. 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.
  3. 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.

Nutrition

  • Serving Size: Serves 5 as a side