This is a great summer salad! It has your typical Greek salad flavors but with a slight twist due to the feta vinaigrette!
This is the perfect salad to bring to a potluck or picnic. You can make the quinoa, dressing and chop the tomatoes and cucumber the day ahead. Just keep everything separate and assemble it right before your party.
Recipe – Serves 4 to 8
- 2 Cups Cooked Quinoa – recipe below
- 1/2 Cucumber – about 1 cup – peeled – deseeded – diced
- 1 Large Tomato or 2 Small – about 2 cups (I used Heirloom) – diced
- 1/4 Red Onion Diced
- 1/2 Cup Feta Crumble
- 1/4 Cup Fresh Oregano Leaves
Feta Vinaigrette – Makes 2 Cups
- 1/2 Cup Sheep Feta Cheese
- 1 Cup Extra Virgin Olive Oil
- 1/4 Cup White Balsamic Vinegar
- 1/4 Cup Champagne Vinegar
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 2 Cloves Garlic
- 1 Teaspoon Dijon Mustard
- 3/4 Teaspoon Sea Salt
- 1/4 Teaspoon Black Pepper
- 1 Cup Quinoa
- 1 3/4 Cup Filtered Water
- 1 Vegetable Bouillon Cube – unsalted
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Teaspoon Sea Salt
Put all ingredients in food processor or blender and blend well.
Measure the quinoa and add to tomato water. Mash the bouillon cube up the best you can in a little water and add it to quinoa along with all the other ingredients.
Bring to a boil uncovered then turn down to medium-low, cover for 15 minutes.
Turn off heat and let sit for 5 minutes.
Dice the tomatoes and put into a colander to drain the tomato liquid. Rotate the colander around to help drain the liquid.
Put the diced cucumber onto a paper towel and lightly sprinkle with salt and let rest for about 10 minutes to release excess water. Remove the water with a paper towel.
Put the tomato and cucumber in a covered bowl then put in the refrigerator for an hour or so then drain any liquid that has formed.
Fluff the quinoa with a fork and try to break up any clumps.
Mix the onion and oregano into the quinoa and feta crumbles.
Mix in the tomato and cucumber carefully.
* It is best the day it’s made.
Quinoa is a super food that is extremely nutrient rich and it is a complete protein source and high in fiber, which helps digestion heart health. It contains more antioxidants, vitamins and nutrients than any other grain. Unlike most grains, quinoa has a significant amount of gamma-tocopherol of the vitamin E family, which helps some inflammatory issues. It is a good source of magnesium (helps metabolism, cardiovascular, and blood vessel function, which is helpful for migraine headaches). Quinoa contains the antioxidant flavonoids quercetin and kaempferol even more than in cranberries. It is helpful in regulation of blood sugar and also reduces your chances of developing type 2 diabetes.