Quinoa Greek Salad

Healthy tasty Greek salad with quinoa, cherry tomatoes, cucumbers, red onion, kalamata olives, as well as feta cheese. Simple!

When summertime is in full swing and the yard is creating lots of cucumbers and tomatoes, among our favored salads to make to defeat the warmth is my dad’s Greek salad.

Tomatoes, kalamata olives, red onions, cucumbers, feta cheese— it’s summertime in a bowl! You understand what tastes remarkable with all of those active ingredients? Quinoa.

Quinoa behaves like a grain, yet it’s really a seed, as well as it happens to combine effectively with cheese. The nutty flavor of the quinoa balances the acidity of the tomatoes and dressing, while warm softness of it plays well against the great crunchiness of the cucumbers.

It’s a salad, yet it’s additionally a healthier meal by itself. Perfect for a summer meal as well!

Quinoa Greek Salad Recipe The quinoa takes about 15 mins to prepare and also 10 mins to cool. While the quinoa is cooking, prep the veggies and herbs for this dish.
Components
  • 1 cup completely dry quinoa
  • 1 tsp salt
  • 2 mugs diced cucumbers, seeded if the cucumbers are extremely shabby, as well as peeled if the cucumbers have thick peels
  • 1/3 mug finely diced red onion
  • 2 mugs cherry or sungold tomatoes, halved
  • 2 Tbsp carefully diced red bell pepper
  • 1/2 mug cut, matched kalamata olives
  • 1 Tbsp very finely sliced fresh mint
  • 1 1/2 tsp cut fresh oregano
  • 2 Tbsp sliced fresh parsley
  • 1/4 mug excellent quality olive oil
  • 2 Tbsp red wine vinegar
  • 1 1/2 tsps salt
  • 1/2 cup fallen apart feta cheese (omit for vegan alternative)
Method

1 Cook the quinoa: Cook quinoa in salty water (1 teaspoon salt for 2 cups water) according to quinoa box directions. (Usually that indicates home heating 1 mug of quinoa and 2 mugs of water up until simmering, then lowering the heat to reduced, preparing as well as covering for 15 minutes.)

Eliminate from heat as well as fluff with a fork. To cool rapidly, expanded cooked quinoa on a baking sheet.

2 Prep herbs and veggies: While the quinoa is cooking, prep the veggies and natural herbs for the salad.

3 Toss with olive oil, vinegar, salt, feta: Place cooled quinoa, cucumbers, onions, tomato, bell pepper, olives, and herbs (mint, oregano, parsley) in a large dish.

Toss with olive oil to carefully integrate.

Sprinkle with vinegar, salt, and also crumbled feta cheese, and carefully toss to incorporate.

Offer immediately.

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