Greek Quinoa Salad
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Salad
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Cuisine
Mediterranean
Greek Quinoa Salad
Report
Healthy and full of flavor, this Greek Quinoa Salad is a perfect way to fill up at lunch or for a light dinner.
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Ingredients
- 3/4 cup quinoa rinsed
- salt
- 15 oz chickpeas drained and rinsed, canned
- 1/2 cucumber chopped, seedless
- 3 Roma tomato chopped
- 1/2 red onion thinly sliced
- 3 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil divided
- 1 tablespoon oregano chopped, fresh
- 1/2 cup feta cheese crumbled, quantity 4 oz
- 3 romaine lettuce chopped, hearts
- 1/4 cup kalamata olives halved and pitted
Instructions
- Bring 3/4 cup plus 2 tablespoons of water, the quinoa and a pinch of salt to a boil in a saucepan. Reduce the heat to medium low, cover the pot, and cook until the quinoa is tender and the liquid has been absorbed, 10 to 15 minutes.
- Meanwhile, combine the chickpeas, cucumber, tomatoes, onion, red wine vinegar, 2 tablespoons of the oil, and the oregano in a bowl. Stir to combine, and let it sit for at least 10 minutes.
- In a mini food processor or blender, combine the feta cheese, 1/4 cup of water and the remaining 2 tablespoons of olive oil. Process until smooth. Add more water, if needed, to reach your desired consistency. Season to taste with pepper.
- Divide the lettuce among 6 large bowls. Top each with some of the warm quinoa, the chickpea mixture, and drizzle with the feta dressing. Top with some halved kalamata olives.
Notes
- adapted from Food Network Magazine May 2015
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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