WEEKDAYS 1e|12c|p

Greek Quinoa Salad

Bobby Flay
Servings: 4
1 to 30 min

Place this healthy Mediterranean grain salad over a bed of lettuce for a light lunch.

  • Ingredients
  • step-by-step directions
Greek Quinoa Salad
  • 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)
  • 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 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. 
  • 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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