Original Creations

Greek Quinoa Salad

March 7, 2018 /

Its hard to imagine, while looking out our windows to a bitter snowy nor’easter, that Summer (thankfully) is right around the corner. I am always looking for light lunch ideas that are

guilt free, fresh, & satisfying- especially knowing “sweatshirt” season is coming to a close. A Quinoa salad typically hits that mark, and let’s face it- how many simple salads can we really eat? 

Quinoa is not only a “superfood” packed full of nutrients and health benefits, but since the “ancient grain” is actually a seed, it is also Gluten Free. Since Quinoa is such a versatile ingredient, it takes on the flavors of whatever it is paired with and in this recipe, it goes beautifully with the Greek Flavor profile we all know and love. 

The best part of this recipe is that it gets even better as it sits. This means you can make it a day or two in advance, which is a great time saver for anyone with a busy schedule. 

Greek Quinoa Salad
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SALAD
  1. 1 Cup Red Quinoa (will yield 2 cups once cooked)
  2. 1 15oz Can of Garbanzo Beans (chickpeas), Drained
  3. Kalamata Olives (12-15 pieces)
  4. 2 TBSP Red Onion (small diced)
  5. 1/2 Cup Feta Cheese (crumbled)
  6. 2 TBSP Fresh Parsley (rough chopped)
  7. Zest from 1 Lemon
  8. Salt & Black Pepper (to taste)
VINAIGRETTE
  1. Juice from 1/2 Lemon
  2. Splash Kalamata Olive Juice
  3. Splash Red Wine Vinegar
  4. Splash Water
  5. Drop of Dijon Mustard (smaller than a dime)
  6. 1/2 TBSP Honey
  7. 2 TBSP Extra Virgin Olive Oil
  8. Black Pepper (to taste)
Instructions
  1. Cook quinoa to package instructions and let cool completely. Add Garbanzo Beans, Kalamata Olives, Red Onion, Feta Cheese, Fresh Parsley, Lemon Zest, & S/P. Combine well. Add dressing over mixture and lightly toss again. Platter & serve or save for later!
Notes
  1. I usually cook the quinoa the night before so it is cooled and ready to prepare. The dressing can be made the day before as well.
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