Greek Quinoa Salad
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- 3 tablespoon(s) fresh lemon juice
- 1 tablespoon(s) red wine vinegar
- 1/4 teaspoon(s) oregano
- 1 clove(s) garlic chopped fine to a paste
- kosher salt and fresh ground pepper
- 1/4 EVOO
- 1 cup(s) quinoa
- 2 cup(s) red and yellow grape tomatoes halved
- 1 cup(s) kalamata olives pitted
- 2 green onions, green & pale green part thinly sliced
- 2 pickled cherry peppers diced
- 1 small red onion halved and very thin sliced
- 1/2 English cucumber small dice
- feta cheese for sprinkling
- Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
- Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
- Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
- Just before serving, transfer to a platter and sprinkle feta on top.
- Read more at: http://www.foodnetwork.com/recipes/bobby-flay/greek-quinoa-salad-recipe/index.html?oc=linkback
This recipe is a personal recipe added by lizcole and has not been tested or endorsed by MyRecipes.
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Greek Quinoa Salad Recipe at a Glance
- COURSE: Salads