Print

Greek Style Quinoa Salad with Feta Vinaigrette - CaliZona

Ingredients

  • 2 Cups Cooked Quinoa – recipe below
  • 1 Persian Cucumber or 1/2 Regular – about 1 cup - thinly sliced
  • 1 Basket Cherry Tomatoes - cut in half
  • 1 Small Yellow Bell Pepper - diced
  • 1 Small Orange Bell Pepper - diced
  • 1/4 Red Onion - diced
  • 1/2 Cup Feta Crumble
  • 1/4 Cup Fresh Oregano Leaves

Quinoa

  • 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

Feta Vinaigrette – Approx. 1 1/2 Cups

  • 1/2 Cup Sheep Feta Cheese
  • 1/2 Cup Extra Virgin Olive Oil
  • 3 Tablespoons Champagne Vinegar
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Cloves Garlic
  • 1/2 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper

Instructions

Vinaigrette

  1. Put all ingredients in a food processor or blender and blend well.
  2. Pour into a jar and set aside.

Quinoa

  1. Add the water, quinoa, bouillon cube and salt to a small pan.
  2. Bring to a boil and mash up the bouillon cube the best you can.
  3. Cover then turn down to medium-low or to a simmer.
  4. Cook for 15 - 18 minutes, until water is gone.
  5. Turn off heat and let sit for 5 minutes.

Assemble

  1. Fluff the quinoa with a fork and try to break up any clumps.
  2. Let cool.
  3. Mix the onion and oregano into the quinoa.
  4. Top with the tomato, cucumber and feta.
  5. Add dressing to individual salads or stir everything together.

* It is best the day it’s made.