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Greek Quinoa
  • Prep 10 min
  • Total 60 min
  • Servings 4

Chopped Kalamata olives, cucumber and feta cheese add the taste of the Greek islands to quinoa for this delicious vegetarian side dish. ...MORE+ LESS-

Sarah Caron Sarah Caron
April 24, 2012

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

Hide Images
  • 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.

Expert Tips

  • 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 Information

No nutrition information available for this recipe

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