Category

A fresh, hearty, and delicious salad.

Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients
 ¾ cup Quinoa
 1 ½ cups Water
 ½ tsp Sea Salt
 ½ tsp Black Pepper
 2 cups Grape Tomatoes (a mix of red and yellow is nice)
 ½ cup Kalamata Olives, sliced in half
 1 small Red Onion, halved & sliced very thin
 1 small English Cucumber (or 1/2 large one), diced small
 Organic Feta, crumbled on top (optional)
Dressing Ingredients
 3 tbsp Fresh Squeezed Lemon Juice
 1 tbsp Red Wine Vinegar
 1 clove Garlic, minced
 ¼ tsp Oregano, dried
 ¼ cup Extra Virgin Olive Oil
 Sea Salt (to taste)
 Black Pepper (to taste)

1

Rinse quinoa and put in pot with water, salt and pepper. Bring to a boil.

2

Then simmer for 15 minutes until water is absorbed. Fluff with a fork. Transfer to a bowl to cool.

3

Meanwhile, make dressing by combining oil, vinegar, garlic, oregano and oil in a small bowl.

4

Add salt and pepper to your liking (start with ¼ teaspoon salt and as much pepper as you like).

5

Set aside for flavors to blend.Combine the veggies, olives, cooked quinoa, and dressing.

6

This tastes best when refrigerated for at least an hour.

7

Top with a sprinkling of feta if desired.

Additional Notes:

Serve over a bed of greens (of course)! If used as a dinner side dish with chicken or fish, try to include a green veggie like broccoli or asparagus to round out the meal.
This could also be a nice lunch when served over greens and with added ¼-1/2 cup beans of choice (garbanzo or cannellini would be nice).

Ingredients

Ingredients
 ¾ cup Quinoa
 1 ½ cups Water
 ½ tsp Sea Salt
 ½ tsp Black Pepper
 2 cups Grape Tomatoes (a mix of red and yellow is nice)
 ½ cup Kalamata Olives, sliced in half
 1 small Red Onion, halved & sliced very thin
 1 small English Cucumber (or 1/2 large one), diced small
 Organic Feta, crumbled on top (optional)
Dressing Ingredients
 3 tbsp Fresh Squeezed Lemon Juice
 1 tbsp Red Wine Vinegar
 1 clove Garlic, minced
 ¼ tsp Oregano, dried
 ¼ cup Extra Virgin Olive Oil
 Sea Salt (to taste)
 Black Pepper (to taste)

Directions

1

Rinse quinoa and put in pot with water, salt and pepper. Bring to a boil.

2

Then simmer for 15 minutes until water is absorbed. Fluff with a fork. Transfer to a bowl to cool.

3

Meanwhile, make dressing by combining oil, vinegar, garlic, oregano and oil in a small bowl.

4

Add salt and pepper to your liking (start with ¼ teaspoon salt and as much pepper as you like).

5

Set aside for flavors to blend.Combine the veggies, olives, cooked quinoa, and dressing.

6

This tastes best when refrigerated for at least an hour.

7

Top with a sprinkling of feta if desired.

Greek Quinoa Salad