Greek Quinoa Salad (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3 tablespoons freshly squeezed lemon juice |
1 tablespoon red wine vinegar |
1/4 teaspoon dried oregano |
1 clove garlic, smashed and finely chopped to a paste |
kosher salt and freshly ground black pepper |
1/4 cup extra-virgin olive oil |
1 cup quinoa |
kosher salt and pepper |
2 cups red and yellow grape tomatoes, halved |
1 cup pitted kalamata olives |
2 green onions (green and pale green part), thinly sliced |
2 pickled cherry peppers, diced |
1 small red onion, halved and thinly sliced |
1/2 english cucumber, cut into small dice |
feta, 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.
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