On it’s own or as a side, this salad is a crowd pleasure for those who like Greek-inspired food!
I love Greek food. But I think I loved olives, fresh herbs, and cheeses before I even knew I liked Greek Food. I understand that some people don’t like olives or too much garlic, but hear me out, they’re so good for you!
Olives- full of iron and good fats that support the nervous system to be calming, strengthening, and protective. Iron aids in the formation of hemoglobin, which carries oxygen throughout the body which is necessary for the brain.
Garlic contains allicin, the anti-viral, anti-bacterial, and anti-fungal phytochemical and minerals that keep the fluid in the joints
I also really love fresh citrus and olive oil. The dressing for this salad has both and it blends beautifully with the quinoa.
This is also good without quinoa, and maybe with spinach or other greens instead, or with all of the above! Usually, I would put cucumbers in a salad like this but they don’t always stay fresh and crisp so I like to add some freshly chopped cucumber when plating.
Either way, it’s a great dish because it stays good all week and tastes better every day!
P.S. the photo I’ve included does NOT show the quinoa mixed in. I made a very large batch of this and wanted to keep the veggies as crisp as I could!
Greek Quinoa Salad
- SERVES: 6
- TOTAL TIME: 25 MIN
2 cups quinoa, cooked & cooled
1 yellow bell pepper, sliced
1 red orange pepper, sliced
1 cup sliced radishes
1 cup cherry tomatoes, deseed and halved
1 red onion, diced
1/2 bunch parsley, chopped
1/2 cup feta cheese, crumbled
1/2 cup pitted kalamata olives, halved
1/2 cup olive oil
1/4 cup red wine vinegar
juice from 1/2 lemon or to taste
1 tbs honey
2 tsp dried oregano
1 tsp black pepper
salt to taste
pinch of red pepper flakes, optional
In a small bowl, whisk together dressing ingredients and set aside.
In another small bowl, add chopped onions to about 1/2 cup white vinegar. This is optional but suggestion if you don’t like the strong onion flavor.
Meanwhile, wash and prepare all the vegetables and toss them together with the cooled quinoa in a large bowl.
Drizzle dressing over salad and toss again.
Enjoy immediately or throughout the week!
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