Monday, June 10, 2013

Greek Quinoa Salad

This salad was so amazingly delicious. The quinoa added great texture and really sucked up the juices from the lemon and olive oil. I love finding all these dressings that just use lemon and lime. They give such fresh flavor and zest to the salads. I will be enjoying this salad again and again.

Greek Quinoa Salad
Adapted from Jane Richmond

  • 1/2 cup uncooked Quinoa
  • handful of tomatoes (quartered)
  •  Handful of cucumber (quartered)
  • 1/3 of a large red pepper (chopped)
  • 1/2 of an avocado (cubed)
  • small handful of roasted pinenuts
  • 1 tbsp sliced kalamata olives (drained)
  • 1/2 tsp juice from sliced kalamata olives
  • handful of feta cheese (crumbled)
  • 3 tbsp extra virgin olive oil
  • juice of one lemon (2 tbsp)
  • 1 clove garlic (minced)
  • 1 sprig of fresh chopped oregano   (I used dried)
  • salt and pepper to taste 


Cook the Quinoa as directed. Transfer to a large bowl and cool to room temperature. Quinoa cools quite quickly on it's own but when I'm in a hurry I spread the hot Quinoa onto a dinner plate and it cools in a flash. 

Add the remaining ingredients and toss well. This salad is best served at room temperature but does keep for a few days if refrigerated. I recommend zucchinis over cucumbers if you know you will be eating this over a number of days, the cucumbers have a tendency to get soggy by day 2.

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