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Greek-Style Quinoa Salad
Quinoa is all the rage these days and it should be because it’s so good for you. I like incorporating it into a salad to give it a little more body. This Greek-style salad can totally be adjusted to your tastes – I added a lot of different ingredients but feel free to just put in what you like or have on hand. Also, I could totally see Feta cheese being good in this salad (I didn’t add it in because I’m not an unmelted cheese eater).
Greek-Style Quinoa Salad
Ingredients:
SALAD
- 1/2 cup uncooked quinoa
- 1 can chickpeas, rinsed well
- 1/2 cup Kalamata olives, chopped
- 1/2 cup cherry tomatoes
- 1/2 cucumber, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup crumbled Feta cheese, optional
DRESSING
- 1/2 cup olive oil (you could use up to 1 cup olive oil but I didn't want that much fat)
- 1/2 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 2 cloves garlic, pressed
- 1 tsp dried oregano
- Pinch of dried thyme
- 1/4 tsp salt
- Fresh ground black pepper
Directions:
- Cook the quinoa according to your package directions - while the quinoa is cooking, prepare the rest of your ingredients
- Combine everything for the dressing except for the olive oil - then slowly pour in the olive oil while constantly whisking the dressing
- Once the quinoa is cooked, fluff it and allow it to cool for about 10 minutes
- Toss all of the salad ingredients into a bowl and mix together
- Pour half the dressing over the salad and stir until everything is evenly coated
- Add more dressing if desired - I recommend saving the rest to add later as the quinoa will absorb some of the liquid (I also use the rest of the dressing to coat lettuce before adding the quinoa salad to the lettuce)
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