| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- 1 clove garlic, smashed and finely chopped to a paste
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 cup quinoa
- Kosher salt and pepper
- Kosher salt and pepper
- 2 cups red and yellow grape tomatoes, halved
- 1 cup pitted kalamata olives
- 2 green onions (green and pale green part), thinly sliced
- 2 pickled cherry peppers, diced
- 1 small red onion, halved and thinly sliced
- 1/2 English cucumber, cut into small dice
- Feta, for sprinkling
Instructions
- Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
- Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
- Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
- Just before serving, transfer to a platter and sprinkle feta on top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 363 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 648 mg |
Reviews
Family gathering favorite. I leave out the cherry peppers. Great meal with shrimp or chicken.
Very tasty, but painfully salty. Would use half the amount next time, given how salty the olives and feta already are. In lieu of making more quinoa, added a can of garbanzos to help cut the saltiness.
I don’t understand the love for this recipe. I thought the flavor was bland and the textures did not go together.
I always feel like I am doing something wonderful for my health when I treat myself to this salad. It pack well for lunch at work too.
I’ve made this recipe multiple times and it is fantastic even with my alterations. I use a flavored boxed mix of quinoa and brown rice from Aldi and I skip the pickled peppers. I also add chickpeas. I could eat this salad every day and not get sick of it
So good! Great alone or as a side dish to grilled chicken or shrimp!
“Someone needs to change this recipe. Kosher salt and pepper are listed four times! I can”t wait to try this. It sounds so good and the reviews convinced me.
I also added grilled chicken.
Excellent and we added grilled chicken
I’ve made this with both quinoa and bulgur, both are great. One of my favorite salads!