Recipe Number: 2
Date Attempted: 1/5/16
- Link: http://backtoherroots.com/2012/06/07/cold-greek-quinoa-salad/
- Review: Made this for a work potluck and it was really really good! Everyone liked it and even though I’ve been kind of totally sick of quinoa lately I really enjoyed this one. It was kind of like a Greek salad without the lettuce which made it more filling and enjoyable to eat. Also the dressing on it is awesome and I love that it can be made beforehand. Shockingly I followed this recipe to a T and it was AWESOME. Great, cheap, healthy, potluck food. Not going to lie I’ll probably bring it to work again for something.
Recipe (originally from the link above)
- 1 cup quinoa (uncooked)
- 1½ cup vegetable broth (a little more if you’re at a higher altitude)
- 1 medium cucumber, peeled, seeded (if preferred) and diced
- 8 ounces grape tomatoes, halved
- 1 medium red bell pepper, seeded and diced
- 1 loose cup fresh parsley, minced OR 3 tablespoons dried parsley
- 1 small red onion, diced
- 1 cup kalamata olives, halved
- 4 ounces feta, crumbled or cubed
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon dried oregano
- 1 tablespoon fresh dill or 1 teaspoon dried
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon honey
- 1 teaspoon lemon juice
- In a medium saucepan stir together quinoa and vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes. Then fluff with a fork.
- In a large mixing bowl, combine cooked quinoa, cucumber, tomatoes, red pepper, parsley, onion, olives and feta.
- In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, honey and lemon juice. Pour over salad and stir to combine. Refrigerate for at least a half hour to allow flavors to meld. If you’re serving this the next day, wait to add the dressing until 3-4 hrs before the event so that the cucumbers and other things don’t get too soggy.