Wednesday, June 29, 2011

Greek Quinoa Salad

Okay so I was asked for this one but do not have a picture as I greedily ate all the leftovers for lunch today.  Sorry about that.  Next time I make it, which will be soon for sure, I will take some to put up here.
If you have never had quinoa before (pronounced keen-wa), it is this amazing super grain that is easy to cook and so good for you.  It is a complete protein, containing all 8 essential amino acids your body needs, as well as being very high in fibre and low in fat.  You can substitute rice or couscous with it or put it in salads or cook it with brown sugar or maple syrup for a great alternative to oatmeal at breakfast.
If you are nervous to try it, this is a good start.  Simple, light and delicious, it makes a great light lunch or the perfect side to some chicken souvlaki (which is how we ate it last night).

Greek Quinoa Salad  recipe by Domestic Diva

1/2 c quinoa, uncooked
1 c cold water
1/2 long english cucmber, quartered and cut into 1/2 inch cubes
3 small tomato or 1-2 large, cut into 1/2 inch pieces
1 whole bell pepper of your choice or 1/2 red and 1/2 green, cut into 1" chunks
2 tbsp very thinly sliced red onion
3 tbsp crumbled feta
1/2 tsp dried oregano (or fresh if you have it but dried is fine here)
about 5 cracks black pepper
pinch of coarse salt

1-1 1/2 tbsp red wine vinegar
2 tbsp lemon juice (either fresh or bottled)
1 clove garlic crushed
1/4-1/2 tsp sugar
pinch coarse salt
crack of pepper
1/4 c olive oil (or slightly less)

In a small pot, add quinoa and cold water.  Bring to a boil and reduce it to low heat, put a lid on and cook for 15 minutes.  Take it off the burner but leave the lid on for 5 minutes.  fluff it with a fork and transfer to another bowl to cool (you can put it in the fridge if you want to do it faster or won't be using it for a while).
Cut up all the vegetables and cheese.  For dressing, combine the vinegar, lemon, garlic, sugar, salt and pepper and slowly drizzle in olive oil until you like the taste/consistency. You can add more vinegar or whatever you like. Toss together quinoa, veggies, feta, oregano and enough dressing to coat but not drown it.  Add about half, toss it together and then add as much more as you want.  You can sprinkle with coarse salt and pepper to taste.  Refrigerate at least 30 minutes if you can but as it sits, the quinoa will soak up the dressing and it will all taste SO much better.  Even better the next day :)

**If you want to add some sliced pitted kalamata olives, add them at the very end and only to the plate you are eating.  If you toss it in the salad and then store it, the olives flavor everything else and unless you want olive salad, you are best to wait until the end.  I actually thought the olives were too strong (and I usually like them)so next time I would just leave them out, but that is just me.


  1. sounds delish Tami! I wanted to tell you about a fabulous steak salad that we invented. It's lettuce (romaine or a spring mix), some red peppers chopped, a few grated carrots, toasted pine nuts and grape tomatoes. Then place thinly sliced steak on top (best if it is still warm). I used blue cheese dressing and it was so yummy! That is what we have been eating a lot of.

  2. okay, a variation on the above salad. I added blue cheese and used a balsamic vinagrette dressing and it was even better. I want to make this quinoa salad, it sounds so yummy!