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Quinoa Greek Salad
Created by: Howcan Team
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
- In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, chopped red onion, and fresh parsley.
- In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 3 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and salt and pepper to taste.
- Pour the vinaigrette over the quinoa mixture and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Quinoa Greek Salad is a modern twist on the classic Greek salad, incorporating the ancient grain quinoa for added protein and texture. This dish originated in the health-conscious culinary world, where chefs sought to create a nutritious and satisfying salad option. The combination of crisp cucumbers, juicy tomatoes, briny olives, tangy feta cheese, and a zesty lemon vinaigrette perfectly complements the nutty flavor of quinoa. This salad has gained popularity in Mediterranean-inspired restaurants and health food cafes, particularly in regions with a focus on fresh, local ingredients. For the best version of this dish, look for ripe, flavorful tomatoes and high-quality feta cheese. Some chefs also add fresh herbs like mint or dill for an extra burst of flavor.
30 min
4
320 calories
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