Greek Quinoa Salad
3. The Island of Santorini
And an announcement……
I’m also excited to introduce QUESTION OF THE DAY. Leave your answer as a comment in each post. Can’t wait to hear what you have to say!
TODAY’S QUESTION OF THE DAY:
- 1 c. uncooked quinoa (makes 3 c. once prepared)
- 2 c. chicken or vegetable broth
- 1 bay leaf
- 2 tomatoes, chopped
- 2 cucumbers, peeled and chopped
- 1 red or green bell pepper, chopped
- 1/4 c. red onion, chopped
- 4 T. (about 1 oz.) sliced black olives
- 1 T. minced garlic
- 4 oz. feta cheese
- 1/4 c. fresh parsley, chopped
- 4 T. red wine vinegar
- 3 T. fresh lemon juice (about 1 medium lemon)
- 1/2 T. lemon zest (about 1/2 medium lemon)
- 1/2 T. freshly ground black pepper, or more to taste
- Prepare quinoa:
- Place quinoa in a sieve or strainer, then rinse under cool water for about two minutes, swishing the quinoa with your hand. This removes any of the outer coating that can leave a bitter taste.
- Place quinoa and bay leaf in a medium sauce pan. Add chicken or vegetable broth, and bring to a rolling boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat completely and let stand, covered, for 5 additional minutes. Discard bay leaf and fluff quinoa with fork. Cool completely.
- Place cooled quinoa in a large mixing bowl. Stir in chopped tomatoes, cucumbers, bell pepper, onion, olives, garlic. Gently stir in feta and parsley (I found that a large spoon works great for this).
- In a small bowl, combine red wine vinegar, lemon juice, and lemon zest. Pour over salad and carefully stir in to coat salad. Season with black pepper. Serve chilled or at room temperature.
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