Greek quinoa salad
A fresh summer salad with a Greek dressing and summer vegetables.
Servings 6
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cucumber chopped
- 1 cup tomatoes chopped or halved
- ½ cup red onions sliced
- ½ cup Kalamata olives
- 2 T. olive oil
- 2 T. red wine vinegar
- 2 cloves garlic minced or pressed
- 1 tsp. dried oregano
- salt and pepper to taste start with ¼ tsp and work up
- crumbled feta cheese as desired
Instructions
- Rinse quinoa thoroughly to remove bitter taste.
- Combine quinoa and water and cook (see notes below)
- When quinoa is cooked and cooled, add cucumber, tomatoes, onions, and olives.
- Whisk together oil, vinegar, garlic, oregano and salt and pour over quinoa and vegetables. Stir to combine.
- Taste and add salt and pepper as desired.
- Feel free to add fresh herbs if you have them. I recommend parsley, mint, oregano, and chives.
- Top with feta when serving.
Notes
To cook quinoa on the stovetop: Combine water and quinoa in a saucepan. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
To cook quinoa in an instant pot: Combine water and quinoa in the instant pot. Press manual, then high pressure for 8 minutes. Release pressure manually when timer goes off. Fluff with fork.
To cook quinoa in an instant pot: Combine water and quinoa in the instant pot. Press manual, then high pressure for 8 minutes. Release pressure manually when timer goes off. Fluff with fork.