Tuesday, April 26, 2016

Greek Quinoa Salad

Y'all...this was one of the best new dishes I've made in a while. Not only is it pretty (I love the colors), but it's healthy and tasty. Quinoa is packed full of nutrients, and it's gluten-free...we're not on a gluten-free diet, but I know a lot of people are these days. We had this salad as a side with pimiento cheese sandwiches this weekend, and it was the perfect combo. Next time I'll probably make a larger batch and eat on it for lunches during the week. I think it'd be a tasty side for grilled fish or even burgers. It's light yet filling, and the flavors are fresh. Enjoy!
Greek Quinoa Salad
{Bobby Flay}
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
1/4 cup extra-virgin olive oil
1 cup quinoa
2 cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives
2 green onions
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
Feta for sprinkling
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 the cooked quinoa to a bowl, fluff with a fork, and let sit for 5 minutes to cool. 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 before serving.
Just before serving, sprinkle feta on top.


Hope everyone has a great day!