Greek Quinoa Salad
Ingredients:
- 3 tbsp lemon juice (May need more)
- 1 tbsp red wine vinegar
- ¼ tsp dried oregano
- 1 garlic clove (smashed and finely choped)
- kosher salt
- black pepper (freshly ground)
- ¼ cup olive oil, extra virgin
- 1 cup quinoa (Mix in some red quinoa)
- 2 cups grape tomatoes (red and yellow)
- 1 cup kalamata olives
- 2 Green onions
- 2 pickled cherry peppers (diced)
- 1 red onion (halved and thinly sliced)
- ½ English cucumber (diced, small)
- feta cheese
Instructions:
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 to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. 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 and up to 8 hours before serving. The longer it sits the better the flavor.
Just before serving, transfer to a platter and sprinkle feta on top.
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/greek-quinoa-salad-recipe.html
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 to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. 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 and up to 8 hours before serving. The longer it sits the better the flavor.
Just before serving, transfer to a platter and sprinkle feta on top.
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/greek-quinoa-salad-recipe.html
Servings: 4
Source: Bobby Flay