Greek Quinoa Salad
  • For the dressing:
  • 3-4 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon dried oregano
  • 1 garlic clove (smashed to a paste)
  • kosher salt & pepper, to taste
  • ¼ cup extra virgin olive oil
  • For the salad:
  • 1 cup quinoa
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups red &/or yellow grape tomatoes, halved
  • 1 red pepper, diced
  • 1 cup pitted kalamata olives
  • 2 green onions (green & pale green part) thinly sliced
  • 1 cucumber, peeled & cut into small pieces
  • feta cheese, to taste
  1. For the dressing: Whisk together the lemon juice, vinegar, oregano, garlic and some salt & pepper in a small bowl. Slowly add in the oil until combined. Set aside while you prepare the rest of the salad.
  2. For the salad: Rinse the quinoa until water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt & ½ teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender (about 15 min).
  3. Transfer the cooked quinoa to a bowl and fluff with a fork. Then let it sit for 5 minutes to cool. Add the tomatoes, red pepper, olives, green onions, cucumbers & dressing. Toss to coat.
  4. Cover and refrigerate for at least 1 hour or up to 8 hours before serving. The longer it sits, the better the flavor. Sprinkle plenty of feta on top just before serving.
This recipe is very adaptable. I used a regular cucumber but Bobby Flay used an english cucumber. I added a red pepper but omitted the red onion & cherry peppers, although I'm sure they would be great if you wanted to add them. I highly recommend the kalamata olives. I believe they make this dish!
Recipe by Baked in AZ at