After bringing this great summertime dish to two events over Memorial Day weekend, it's safe to say that it will have to be a BBQ staple the rest of the season. The recipe below serves six people however, bringing it to big parties I doubled it and there was plenty to go around!
Chopped up olives, onions, tomatoes, cucumbers
Cooking the Quinoa
Greek Quinoa Salad:
Yields: serves 6Ingredients:
2 cups water
1 cup quinoa
Pinch of salt
1 cup grape tomatoes, halved
1 cup chopped cucumber
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
Salt and freshly ground black pepper, to taste
To make the dressing:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1 cup quinoa
Pinch of salt
1 cup grape tomatoes, halved
1 cup chopped cucumber
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
Salt and freshly ground black pepper, to taste
To make the dressing:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
Directions:
1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
2. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese.
3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.
I wish a final picture to show you but John and I were so excited about trying the dish that it must have slipped my mind! Take a look at some finalized dish pictures at two peas & their pod and thanks again for introducing me to this amazing recipe!
2. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese.
3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.
I wish a final picture to show you but John and I were so excited about trying the dish that it must have slipped my mind! Take a look at some finalized dish pictures at two peas & their pod and thanks again for introducing me to this amazing recipe!
