Greek Quinoa Salad with Feta
A light salad with a dynamic Greek influence.
1 cup quinoa
2 cups boiling water
1/3 cup artichoke hearts, marinated, chopped
½ cup Kalamata olives, pitted and chopped
1/3 cup sun-dried tomatoes, sliced or 1 cup fresh tomatoes
¼ cup celery, chopped fine (1 stalk)
1/3 cup fresh Italian parsley, chopped
1 Tbs fresh oregano or 1 tsp dried oregano
1/3 cup red onion, diced
¾ cup feta cheese, crumbled
¼ cup scallions, chopped fine (2 scallions)
½ cup extra-virgin olive oil
2 Tbs red wine vinegar
¼ tsp sea salt
2 cloves garlic, minced
- Rinse quinoa and drain. Bring 2 cups of water to a boil. Add quinoa to boiling water, cover, and reduce heat to medium low. Simmer for 20 minutes or until water is absorbed. Fluff with a fork. Transfer to a large bowl to cool.
- While quinoa is cooking, begin preparing your vegetables. For celery, slice first down the rib twice to give you 3 long pieces. Then cut crosswise into smaller pieces. Toss all vegetables and herbs with quinoa.
- Combine dressing ingredients, mix well and stir into quinoa salad.
Serving Suggestion: For best results, make salad an hour before serving and leave at room temperature so the olive oil can infuse into the grain. Salad will keep up to 5 days in the refrigerator. You can also substitute couscous instead of quinoa.
Bites of Insights: The quinoa germ separates after cooking and looks like a white piece of string attached to the grain. Quinoa is the only whole grain that is a complete protein and is gluten free!