A Greek Quinoa Salad with Feta is a delightful and nutritious dish that combines the goodness of quinoa with the classic flavors of Greek cuisine. It’s a refreshing salad that can be served as a light meal or a flavorful side dish. Here’s a simple recipe of Greek Quinoa Salad with Feta :
Ingredients
- 1 cup dry quinoa
- 1 English cucumber quartered and cut into bite sized pieces
- 1/3 cup diced red onion
- 2 cups grape tomatoes halved
- 1/2 cup Kalamata olives sliced in half
- 1 (15 ounce) can garbanzo beans drained and rinsed
- 1/3 cup feta cheese crumbled
For the dressing
- 1 large clove or two small garlic crushed
- 1 teaspoon dried oregano
- 1/4 cup lemon juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Pour cold water over the quinoa while using a fine mesh strainer. In a medium saucepan, combine the quinoa, water, and a dash of salt. Heat the mixture to a rolling boil. Allow the mixture to simmer on low heat for about 15 minutes, or until the water is absorbed. Each quinoa piece will have a small white ring around it, indicating that the germ is visible and the grain is cooked. With a fork, remove from the heat. Bring the quinoa to room temperature.
- Combine quinoa, garbanzo beans, tomatoes, red onion, kalamata olives, and feta cheese in a large bowl. Place aside.
- Combine garlic, oregano, lemon juice, red wine vinegar, and dijon mustard in a little container to make the dressing. Add the extra virgin olive oil gradually while seasoning with salt and pepper. Place the lid on the mason jar and shake vigorously until you thoroughly blend everything. The entire dressing may not be necessary. It should be drizzled over the salad and then mixed in. Add salt and pepper to the meal to taste. Enjoy!
In the refrigerator, quinoa salad keeps for approximately 4 days when stored in an airtight container. Before serving, stir and revive the flavors by adding a little additional salt and/or pepper.
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