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Bobby Flay's Greek Quinoa Salad

Greek Quinoa Salad Bobby Flay
Quinoa with Olives, Cucumber, and Feta
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Place this healthy Mediterranean grain salad over a bed of lettuce for a light lunch.
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ingredients
  • 3 tablespoons freshly squeezed Lemon Juice
  • 1 tablespoon Red Wine Vinegar
  • 1/4 teaspoon Dried Oregano
  • 1 Garlic clove (smashed and finely chopped to a paste)
  • Kosher Salt and freshly ground Black Pepper
  • 1/4 cup Extra Virgin Olive Oil
  • 1 cup Quinoa
  • Kosher Salt and Pepper
  • 2 cups Red and Yellow Grape Tomatoes (halved)
  • 1 cup pitted Kalamata Olives
  • 2 Green Onions (green and pale green part; thinly sliced)
  • 2 Pickled Cherry Peppers (diced)
  • 1 small Red Onion (halved and thinly sliced)
  • 1/2 English Cucumber (cut into small dice)
  • Feta (for sprinkling)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons freshly squeezed Lemon Juice
    1 tablespoon Red Wine Vinegar
    1/4 teaspoon Dried Oregano
    1 Garlic clove (smashed and finely chopped to a paste)
    Kosher Salt and freshly ground Black Pepper
    1/4 cup Extra Virgin Olive Oil
    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.
  • 2
    1 cup Quinoa
    Kosher Salt and Pepper
    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.
  • 3
    2 cups Red and Yellow Grape Tomatoes (halved)
    1 cup pitted Kalamata Olives
    2 Green Onions (green and pale green part; thinly sliced)
    2 Pickled Cherry Peppers (diced)
    1 small Red Onion (halved and thinly sliced)
    1/2 English Cucumber (cut into small dice)
    Transfer the quinoa 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. 
  • 4
    Feta (for sprinkling)
    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.
 
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