Wow! I can't believe it has been three months since I have posted a new recipe. In my defense, we were pretty much gone the whole month of July. Now that we are back from our vacation, I am back in the kitchen and have already made my new favorite summer salad twice in the past week. If you love Greek salads, then you will love this salad which has all of the typical Greek flavors with feta cheese, kalamata olives, cucumber, tomatoes and red onion, but uses quinoa instead of salad greens. It is perfect as a side with grilled chicken or fish and makes great leftovers for lunch too. This salad is delicious, flavorful and hearty with the quinoa and veggies. I'm sure it will make an appearance in our household at least a few more times before summer is over!
2 cups water
1 cup quinoa
pinch of salt
1 cup grape tomatoes, halved
1 cup cucumber, chopped
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
Salt and freshly ground pepper, to taste
For the dressing:
1/4 cup olive oil
3 Tablespoons red wine vinegar
1 teaspoon dried oregano
Using a fine mesh strainer, rinse the quinoa under cold water. In a medium sized saucepan, add quinoa, water and salt. Bring it to a boil on medium heat and boil for five minutes. Turn the heat to low and simmer for about 15 minutes or until the water is absorbed. Transfer to a bowl, fluff with a fork, and cool to room temperature.
In a large bowl, combine the quinoa, all of the veggies, feta cheese and kalamata olives.
In a small bowl, whisk together the dressing ingredients and add that to the quinoa mixture. Toss to coat and add salt and pepper to taste.
***Recipe from Two Peas and Their Pod