Last week my friend Laura had me over for a girls night, she picked up a few different salads from Whole Foods for us to enjoy while we caught up on the New Jersey Housewives. (Such a guilty pleasure!) One of the salads was made with quinoa and it inspired me to make my own. This recipe is a sophisticated twist on the classic Greek pasta salad, enjoy!
Ingredients
3-4 cups water or vegetable broth
1 1/2 cups quinoa, uncooked
1/4 cup apple cider vinegar (you may use any flavor you prefer)
2 cloves garlic, minced
juice from one lemon
3 tbsp olive oil
1/2 cup sliced kalamata olives
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/2 red onion, diced
1 cup cherry tomatoes, sliced in half
salt and pepper to taste
1/2 cup crumbled feta cheese
Directions
In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender, stirring occasionally. Allow to cool.
In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.
Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.
Add more salt and pepper to taste and gently stir in the feta cheese.
8 comments :
Looks awesome! I will definitely make this one – minus the cilantro though. That would ruin it for me.
Yes, next time I will probably make it without the red onion, it was a bit too much for me.
Wow that looks great. I'm going to buy the ingredients this weekend and give it a try. Thanks
Love quinoa and love Greek salad – great combo.
Maybe we could replace the red onion with even more olives!!
I just had this salad last weekend at a cookout and it was fabulous! (But sundried tomatoes instead of cherry–which I liked and think would hold up longer in the fridge.) Yum!!
This looks yummy!
This looks so yummy! I love how colorful it is….like it's saying “come eat me!”
I'm having a recipe link up party this weekend. Would love if you would share this!
http://www.mommagoround.blogspot.com
This recipe is great! My 21 month old loved it too!