If you love a good greek greens salad (try saying that 5x fast!), you’re going to go ga-ga over this Greek Quinoa Salad. It’s the perfect,healthy side dish to any entree, but my favorite is an overdosed serving of this with marinated chicken*. Now, that’s a meal! Follow along with this simple recipe that will never get old. I should know…we have it, say 3-4x a month! Right Garin?? 😉
*Bonus: I’ve got a really good recipe for that too – see below.
Greek Quinoa Salad
Yield: 8 servings (make up a batch on the weekend and eat it alll week long)
Prep Time: 10 mins | Cook Time: 20 min | Total Time: 30 mins
INGREDIENTS:
- 1 cup quinoa
- 1.5 cup vegetable broth (I use low-sodium)
- 1 medium cucumber, peeled and diced
- 8 oz. grape or cherry tomatoes, cut in half
- 1Â medium bell pepper, diced
- 1 loose cup fresh parsley (I use 3 Tbl. dried)
- 1 small red onion, diced (or powder if a certain someone won’t eat onions)
- 1 cup kalamata olives, cut in half
- 4 oz. feta, crumbled or cubed
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp dried oregano
- 1 Tbl. fresh dill (I use 1 tsp dried)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tsp honey
- 1 tsp lemon juice
DIRECTIONS:
In a medium saucepan stir together quinoa and vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 min, or until the liquid is absorbed.
Remove from heat and let rest for 5 minutes. Then fluff with fork.
In a large mixing bowl, combine cooked quinoa, cucumber, tomatoes, red pepper, parsley, onion, olives and feta.
In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, honey and lemon juice. Pour over salad and stir to combine.
Refrigerate for at least a half hour to allow flavors to combine.
Bonus Chicken Marinade (a family favorite)
Combine:
1.5 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic
2 tsp. salt
1/2 cup wine vinegar
1.5 Tbl. dried parsley
2 Tbl. dry mustard
1 Tbl. pepper
1/3 cup lemon juice
Put chicken into a freezer-lock bag, pour this on top and put in fridge for a few hours (ideal overnight).
