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Quinoa Greek Salad
Quinoa Greek Salad
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Cook Time:
25 minutes
Total Time:
25 minutes
Mouthwatering Greek quinoa salad with fresh ingredients: cherry tomatoes, cucumbers, red onion, kalamata olives, and feta cheese. Simply delicious!
Ingredients:
  • 1 cup dry quinoa
  • 1 teaspoon salt
  • 2 cups diced cucumbers, seeded if the cucumbers are very seedy, and peeled if the cucumbers have thick peels
  • 1/3 cup finely diced red onion
  • 2 cups cherry or sungold tomatoes, halved
  • 2 tablespoons finely diced red bell pepper
  • 1/2 cup chopped, pitted kalamata olives
  • 1 Tbsp thinly sliced fresh mint
  • 1 1/2 teaspoon chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup high quality extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • 1/2 cup crumbled feta cheese (omit for vegan option)
Instructions:
  • Prepare the quinoa: Boil quinoa in salted water (1 teaspoon salt for 2 cups water) following package directions. Once cooked, fluff with a fork and cool rapidly by spreading on a baking sheet.
  • Prepare the vegetables and herbs while the quinoa cooks for the salad.
  • Drizzle with olive oil, vinegar, salt, feta: Combine cooled quinoa, cucumbers, onions, tomato, bell pepper, olives, and herbs (mint, oregano, parsley) in a large bowl. Drizzle with olive oil to gently coat. Top with vinegar, salt, and crumbled feta cheese, then gently mix. Serve promptly.

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