Vibrant Greek Quinoa Salad with Lemon Herb Dressing

Allergens

Dairy (feta cheese)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 oz feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Salt and pepper, to taste For the Lemon Herb Dressing:
• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid has been absorbed. Remove from heat and let it stand covered for another 5 minutes. Fluff with a fork and allow it to cool.
2. In a large mixing bowl, combine cucumber, cherry tomatoes, red onion, feta cheese, Kalamata olives, parsley, and dill. Add the cooked quinoa and gently mix until well combined.
3. To prepare the dressing, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl until well combined.
4. Drizzle the Lemon Herb Dressing over the quinoa salad and toss to evenly coat. Taste and adjust seasonings as needed. Serve immediately or refrigerate for later.

Chef’s Insight

To add more depth to this dish, try roasting the vegetables before mixing them into the salad. This will bring out their natural sweetness and enhance the overall flavor profile.

Notes

This recipe can be easily doubled or tripled to serve more people or for future meals.