Are you tired of quinoa yet? I’m not. It’s such an easy and healthful grain to add to a salad to bulk it up and make the salad more filling. I don’t feel weighted down when I eat a quinoa salad they way I do when I eat a pasta salad or rice dish. Maybe it’s the lack of gluten?
At any given time Ruth and I both have leftover quinoa dishes in our fridge. Yes, I know, we are very much yuppy white girls who live in Park Slope. I fully acknowledge the stereotype and own up to it. However, we’re not buying our quinoa from the co-op, so that should count for something, right? There is nothing wrong with wanting to eat filling meals that are healthy!
I like this particular quinoa salad because nothing is cooked besides the quinoa; all the vegetables are raw. The onions have bite while the cucumbers and tomatoes are juicy. If you’re so inclined, add kalamata olives, I know they are traditional in Greek salads. I, however, despise olives and will not include them in my salad, ever. Plus, there is feta. Feta is probably my second favorite cheese because of how crumbly and salty it is, I love feta in my salads!
The parsley adds freshness and the lemon juice brightness. This Greek quinoa salad is bright and friendly. Because there is more of a dressing, it feels more salad like and I enjoy serving heaping cup fulls over beautiful baby spinach leaves. That’s just me, you can serve your quinoa however you want! This is a fantastic salad to eat throughout my first official week back to work.
One Year Ago – Cheesy Garlic Cauliflower “Bread”
Greek Quinoa Salad
Yield – 4 lunch servings
1 cup quinoa
2 cups vegetable stock
1 medium red onion
1 yellow pepper
2 roma tomatoes
1 English cucumber
1 bunch parsley
salt + pepper
1 tablespoon dried oregano
1 tablespoon olive oil
1/4 cup lemon juice
4 ounces feta
- Add the quinoa and vegetable stock to a medium saucepan over low heat. Simmer and cook until all the liquid is absorbed, stirring periodically.
- Slice the onion into thin slivers and chop the pepper. Add to a large bowl.
- Roughly chop the tomatoes, cucumber, and parsley. Add to the bowl. Sprinkle a liberal dosage of salt and freshly ground black pepper. Sprinkle in the oregano. Mix to combine everything.
- Taste the vegetables, add more seasoning as needed.
- Cube the feta and set aside.
- Mix together the olive oil and lemon juice, add the to vegetables and toss to combine.
- Add the cooked quinoa to the bowl and stir to mix. Gently fold in the feta.
- Serve over a bed of spinach if desired.