Greek Quinoa

  • Prep 10 min
  • Total 60 min
  • Servings 4

Ingredients

Salad

  • 1 cup uncooked quinoa, rinsed, well drained
  • 2 cups water
  • 1 cucumber, peeled, very thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese (2 oz)
  • 1/4 cup chopped pitted kalamata olives

Lemon Vinaigrette Dressing

  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • Salt and pepper to taste

Steps

  • 1
    In 2-quart saucepan, heat quinoa and water to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all water is absorbed.
  • 2
    In large bowl, toss cooked quinoa, cucumber, bell pepper, onion, cheese and olives.
  • 3
    In small bowl, mix dressing ingredients with whisk. Pour over salad and toss well. Cover; refrigerate at least 30 minutes before serving.

  • The amount of vinaigrette may seem like a lot for this dish, but it’s not. The longer the salad chills, the more the quinoa will soak up the dressing.
  • Remove the seeds from the cucumber before slicing, if desired.
  • This salad is great served alongside grilled chicken or as a meatless entrée.

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved