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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 45 mins Servings: 6 greek quinoa salad
Ingredients Ingredient Checklist 6 tablespoons extra-virgin olive oil 1 medium onion, finely chopped (1 1/2 cups) 2 cloves garlic, minced (1 tablespoon) Kosher salt and freshly ground pepper 1 cup quinoa, rinsed and drained several times 2 cups halved cherry tomatoes (12 ounces) 1 bell pepper, halved, seeded, and cut into 1/2-inch pieces (1 cup) 4 mini cucumbers, peeled, halved, and cut into 1/2-inch pieces (1 1/2 cups) 1/2 cup Kalamata olives, halved and pitted 2 tablespoons red-wine vinegar 6 ounces feta, crumbled 1 cup fresh parsley leaves, coarsely chopped if large 1 cup fresh mint leaves, coarsely chopped if large Pepperoncini, for serving
Cook’s Notes Salad can be made without feta, herbs, and pepperoncini up to 1 day in advance. Fold them in just before serving.Salad can be composed on individual plates, or tossed together and served family-style.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 45 mins Servings: 6 greek quinoa salad
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 45 mins Servings: 6
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 6
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 6
6
greek quinoa salad
greek quinoa salad
Ingredients
Ingredients
- 6 tablespoons extra-virgin olive oil 1 medium onion, finely chopped (1 1/2 cups) 2 cloves garlic, minced (1 tablespoon) Kosher salt and freshly ground pepper 1 cup quinoa, rinsed and drained several times 2 cups halved cherry tomatoes (12 ounces) 1 bell pepper, halved, seeded, and cut into 1/2-inch pieces (1 cup) 4 mini cucumbers, peeled, halved, and cut into 1/2-inch pieces (1 1/2 cups) 1/2 cup Kalamata olives, halved and pitted 2 tablespoons red-wine vinegar 6 ounces feta, crumbled 1 cup fresh parsley leaves, coarsely chopped if large 1 cup fresh mint leaves, coarsely chopped if large Pepperoncini, for serving
Directions
Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 3 to 4 minutes. Transfer onion mixture to a large bowl.
Return saucepan to medium-high heat; add quinoa, 1/2 teaspoon salt, and 1 1/2 cups water. Bring to a simmer, then reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, 14 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork; add to bowl with reserved onion mixture. Let cool to warm room temperature, 15 minutes.
Meanwhile, combine tomatoes, bell pepper, cucumbers, olives, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. To serve, spoon quinoa onto plates and top with tomato mixture, feta, herbs, and pepperoncini. Drizzle with some dressing from bottom of bowl, if desired.
Cook’s Notes Salad can be made without feta, herbs, and pepperoncini up to 1 day in advance. Fold them in just before serving.Salad can be composed on individual plates, or tossed together and served family-style.
Cook’s Notes
Salad can be made without feta, herbs, and pepperoncini up to 1 day in advance. Fold them in just before serving.Salad can be composed on individual plates, or tossed together and served family-style.
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All Reviews for Greek Quinoa Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Greek Quinoa Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
