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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) fresh lemon juice |
1 tablespoon(s) red wine vinegar |
1/4 teaspoon(s) oregano |
1 clove(s) garlic chopped fine to a paste |
kosher salt and fresh ground pepper |
1/4 evoo |
1 cup(s) quinoa |
2 cup(s) red and yellow grape tomatoes halved |
1 cup(s) kalamata olives pitted |
2 green onions, green & pale green part thinly sliced |
2 pickled cherry peppers diced |
1 small red onion halved and very thin sliced |
1/2 english cucumber small dice |
feta cheese for sprinkling |
Directions:
1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
2. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
3. Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
4. Just before serving, transfer to a platter and sprinkle feta on top.
5. Read more at: /recipes/bobby-flay/greek-quinoa-salad-recipe/index.html?oc=linkback
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