Quinoa Infused Greek Salad

Savor the delightful flavors of a Greek-inspired salad featuring quinoa, cherry tomatoes, crisp cucumbers, zesty red onions, briny kalamata olives, and creamy feta cheese. A breeze to prepare!

Ingredients

1 cup of quinoa, uncooked

1 teaspoon of salt

2 cups of cucumbers, diced (remove seeds if needed, and peel if the skin is thick)

1/3 cup of finely chopped red onion

2 cups of cherry or sungold tomatoes, halved

2 tablespoons of finely diced red bell pepper

1/2 cup of chopped kalamata olives, pitted

1 tablespoon of thinly sliced fresh mint

1 1/2 teaspoons of finely chopped fresh oregano

2 tablespoons of freshly chopped parsley

1/4 cup of high-quality extra virgin olive oil

2 tablespoons of red wine vinegar

1 1/2 teaspoons of salt

1/2 cup of crumbled feta cheese (for a vegan alternative, omit the cheese)

Method

Prepare the quinoa:

Cook the quinoa in salted water (1 teaspoon of salt for every 2 cups of water) following the instructions on the quinoa packaging. Typically, this involves bringing 1 cup of quinoa and 2 cups of water to a simmer, then reducing the heat to low, covering, and cooking for about 15 minutes.

Remove from heat and fluff the quinoa with a fork. To cool it rapidly, spread the cooked quinoa out on a baking sheet.

1. Get your veggies and herbs ready:

While the quinoa is cooking, prepare the vegetables and herbs required for the salad.

1. Combine with olive oil, vinegar, salt, and feta:

In a large bowl, combine the cooled quinoa, diced cucumbers, red onions, halved tomatoes, red bell pepper, olives, and fresh herbs (mint, oregano, parsley).

Gently toss the ingredients together with olive oil.

Sprinkle with red wine vinegar, salt, and crumbled feta cheese, and gently toss once more.