Recipe: Greek Quinoa Salad

This recipe is one that I have been making for years, in different variations. Sometimes I omit the quinoa and just have a veggie salad topped with grilled shrimp or salmon. Other times I add Israeli couscous instead of quinoa. The amazing thing about this recipe is as long as you have the good flavor foundations, you can absolutely make it your own.

And the best part of this recipe is it comes together in less than 30 minutes!! That is a win for me. Cook the quinoa first to ensure it has time to cool as you chop all your colorful add-ins. You can use any type of quinoa you’d like, just always be sure to rinse your grains. Not only does this remove excess starch and help the grain cook better, but it also helps remove a resin called saponin that contributes to any bitter taste that quinoa has. Trust me, you are going to want to meal prep this ALL summer.

Nutrition Fun Facts

• Quinoa

  • Excellent source of plant protein

  • Full of essential amino acids such as lysine which is crucial for the synthesis of proteins

  • High in dietary fiber

  • Contains antioxidant vitamin E

• Red Onion

  • Contains quercetin, a powerful antioxidant

  • Flavonoids such as anthocyanins that give the reddish pigment

  • Rich in soluble fibers that are great prebiotics for the gut

• Extra Virgin Olive Oil

  • Good source of saturated fat, polyunsaturated fats like omega-3s, and monounsaturated fats

  • Contains powerful antioxidants and anti-inflammatory compounds

  • Fights against cholesterol oxidation-reducing risk of heart disease
    

Yield: 6-8 servings

Ingredients:

• 1 cup raw quinoa

• 1 3/4 cup water or stock

• 1 pint cherry tomatoes, sliced

• 1 medium cucumber, seeded and diced

• 1 orange, red or yellow bell pepper, diced

• 1/2 cup thinly sliced red onion

• 1 cup sliced kalamata olives

• 1 cup marinated artichokes, chopped

• 8 oz block feta, diced

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• 1/2 tsp dried oregano

• 1/2 tsp zaatar

• Salt and pepper to taste

Method:

Rinse the quinoa under cold water using a fine mesh sieve until the water runs clear under the quinoa. Place in a small sauce pot along with 1 and 3/4 cups of water or stock (stock adds wonderful flavor and nutrients). Season with a touch of salt and bring to a boil. Reduce to a simmer and cover for 15 minutes or until all the water is absorbed. Let sit for 5 minutes, then place into a large bowl and allow to cool.

In a small bowl, add olive oil, red wine vinegar, dried oregano, zaatar and a pinch of salt and pepper. Whisk and set aside

In a large bowl, combine quinoa, cherry tomatoes, cucumber, bell pepper, red onion, kalamata olives and marinated artichokes. Stir to incorporate. Then add diced feta and vinaigrette. Toss until the quinoa and veggies are well coated and feta is evenly dispersed. Season with more salt and pepper if needed. Enjoy!